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| Coffee Pecan Muffins |
What a great muffin for a morning breakfast!
Brown sugar, pecans and strong coffee (you can use espresso too) flavor these energy-filled muffins. Topped with more pecans and demerara sugar for added yum factor. Demerara sugar can be found in the baking aisle of larger supermarkets, but if your store does not carry it, try a health-food store or “Sugar in the Raw” may be substituted–the large grain. As a last resort, large crystal sugar may be used, but some flavor will be sacrificed.
This was originally a European recipe from Silvana Franco, so I’ve left it metric weights. If you have a digital kitchen scale, no problem–set it to grams. If you don’t have one, here is a site that gives standard conversions. However, I cannot vouch for the results as sometimes there is no exact conversion and I don’t recommend it, so caveat emptor if you do! I actually find weighing is faster and more accurate on all recipes, and I’d like to see it implemented in the US.
This will produce an old-fashioned type muffin, meaning it will be denser than the “store bought” we have lately gotten used to eating–the ones that are essentially cake. It’s texture is much like a steamed banana bread. And like old-fashioned muffins, they should be eaten the same day and they are not overly sweet.
- 300 g flour
- 150 g light brown sugar
- 2 tsp baking powder
- 85 g pecans coarsely chopped
- 1 tsp vanilla
- 50 g butter, melted
- 225 ml milk
- 4 tbs very strong coffee or espresso
- 1 egg
- 2 tbs Demerara sugar (for topping)
- extra coarsely chopped pecans for topping
Preheat oven to 400 F/200 C
Line a 12-cup muffin tin with parchment or paper liners.
Line a 12-cup muffin tin with parchment or paper liners.
In a medium bowl, combine the flour, light brown sugar, pecans and baking powder.
In a small bowl, whisk together the egg, melted butter. Stir in the vanilla, milk and coffee.
Add the egg mixture to the dry ingredients and mix, being careful not to over-mix.
Spoon mixture into prepared pan. Bake for 15-20 minutes, or until tester comes out clean. Remove to rack to cool.
Spoon mixture into prepared pan. Bake for 15-20 minutes, or until tester comes out clean. Remove to rack to cool.
Cooking Rookie says
January 23, 2013 at 6:58 amThey look yummy! I wish I could borrow one for tomorrow's breakfast 🙂
Medeja says
January 23, 2013 at 9:47 amYour recipe sounds wonderful! I can't think of anything better to have with morning coffee 🙂
Judith Hanneman says
January 24, 2013 at 10:31 pmThanks!!! The texture of these is different, but the taste is wonderful. I was one of the people that got used to the cake-type muffin so it was a shock at first.