Brown Sugar Pecan Muffins

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Brown Sugar Pecan Muffins

My grandparents lived for a time in San Antonio, Texas.  It was a place that they loved, and the friendships they made lasted forever. For many years, until my Grandfather’s passing, they made an annual trip back to visit their friends and to play golf.

My Grandmother would always bring back 2 or 3 enormous jars (they were SO big I’ve always wondered where she got them) of freshly picked pecans.  They were her favourite nut to bake with and she had a stack of recipes for them.

Her muffin recipe here dates back to the 1960s.

Usually I believe that muffins are best fresh out of the oven, but I think these muffins are best the next day.  They are moist and chewy, and the nutty flavours enhance once cooled.

Recipe

  • 1 c pecans
  • 2 c flour
  • 1 c sugar
  • 1 t baking soda
  • 1 t cinnamon
  • 1 c buttermilk
  • ½ c macadamia or canola oil
  • 1 lg egg
  • 1 T maple syrup

Topping

  • ¾ c dark brown sugar, packed
  • 4 ½ T butter, melted
  • ½ c crushed pecans

Grind pecans into fine crumbs (my Grandmother had the coolest hand-grinder that screwed onto a jar – I wish I could buy one) and set aside. You need to grind enough for the muffin batter and the topping.

Make the topping by mixing all ingredients together and set aside until needed.

Preheat oven to 180C. Line a 1 hold muffin pan with paper baking cups.

Sift dry ingredients together into a large bowl. Whisk buttermilk, oil, egg and syrup in a small bowl. Add egg mixture to dry indgredients and mix until just combined.

Divide batter evenly into the prepared cups.  Sprinkle topping over the batter.

Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

8 responses »

  1. These sound seriously wonderful Jen. I am SO with your grandmother regarding pecans. I love them, prefer them over walnuts and think they work well anywhere requiring nuts. I always have a big bag of pecans from Costco on hand. Thanks for this gorgeous looking recipe.

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