Apple & Pecan Maple Muffins Cake Recipes

I always say muffins should have substance – after all, they are muffins, not cake! Dense with apple, sweet with spice, topped with pecans and glazed with maple syrup, these muffins are a favourite of mine.

Preparation time: 20 minutes (+ 5 minutes standing time)

Baking time: 20–25 minutes

150g (5½oz/1 cup) plain (all-purpose) flour

150g (5½oz/1 cup) wholemeal plain (allpurpose) flour

1 tbsp baking powder

2 tsp ground cinnamon

150g (5½oz/¾ cup, lightly packed) brown sugar

2 sweet eating apples (about 180g/6oz each), such as golden delicious, pink lady or royal gala, peeled and cut into 1.5cm (5/8in) pieces 185ml (6floz/1/3 cup) buttermilk 80ml (2½fl oz/1/3 cup) light olive oil or sunflower oil

2 eggs, at room temperature

1½ tsp natural vanilla extract or essence

75g (2½oz/¾ cup) pecans, coarsely chopped

60ml (2fl oz/¼ cup) pure maple syrup, plus extra to serve (optional)

1. Preheat the oven to 190°C/375°F or 170°C/325°F Fan. Line a 12-hole 80ml (2½fl oz/ 1/3 cup) capacity muffin tin with paper cases.

2. Sift together the flours, baking powder and cinnamon into a large bowl, returning any husks left in the sieve to the bowl. Stir in the sugar and apple and make a well in the centre.

3. Use a fork to whisk together the buttermilk, olive oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy).

4. Spoon the mixture into the paper cases, dividing evenly. Scatter over the pecans and then drizzle with the maple syrup.

5. Bake in the preheated oven for 20-25 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, drizzled with extra maple syrup, if desired.

Baker’s tips

• If you don’t have any buttermilk in the fridge you can replace it with 170ml (5½fl oz/2/3 cup) full-cream (whole) milk mixed with 2 teaspoons lemon juice.

• These muffins are best eaten the day they are baked, however they freeze well, too – wrap individually in plastic wrap and then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature.