Maple Pecan Sourdough Muffins
Nutty and delicious, these maple pecan sourdough muffins have the perfect texture and flavor. A soft sourdough discard muffin studded with pecans, topped with a crumb topping and a maple glaze, these are the perfect muffin for a quick morning breakfast or to bring to brunch.
Ingredients
- 75 grams unsalted butter (about 5 Tablespoons, melted)
- 35 grams vegetable oil (about 2 Tablespoons)
- 120 grams sourdough discard (about 1/2 cup, see recipe notes)
- 85 grams buttermilk (shaken)
- 50 grams pure maple syrup (about 2.5 Tablespoons)
- 1 large egg (about 50 grams)
- 4 grams vanilla extract (about 1 teaspoon)
- 4 grams maple extract (about 1 teaspoon)
- 120 grams granulated sugar (scant 2/3 cup)
- 200 grams all purpose flour (about 1 2/3 cup)
- 15 grams cornstarch (about 1.5 Tablespoons)
- 10 grams baking powder (about 2 teaspoons)
- 10 grams salt (about 1.5 teaspoons)
- 120 grams chopped pecans (about 1 cup, see recipe notes)
- 30 grams unsalted butter (about 2 Tablespoons, melted)
- 50 grams brown sugar (about 1/4 cup)
- 40 grams all-purpose flour (about 1/3 cup)
- 30 grams chopped pecans (about 1/4 cup)
- pinch of salt
- 55 grams unsalted butter (about 4 Tablespoons, melted)
- 60 grams powdered sugar (about 1/2 cup)
- 40 grams pure maple syrup (about 2 Tablespoons)
- 2 grams maple extract (about 1/2 teaspoon)
- pinch of salt
Directions
- 1
Preheat oven to 425ºF. Prepare a 12-cup muffin tin with muffin liners or cut pieces of parchment paper to the size of the muffin wells and use as liners. If you choose not to use liners, spray muffin wells with cooking or baking spray to coat so they don't stick.
- 2
Melt unsalted butter in a large liquid measuring cup or small bowl. Add vegetable oil and sourdough discard. Whisk together. Add buttermilk, maple syrup, egg, vanilla extract and maple extract. Mix in granulated sugar and whisk together to combine.
- 3
In a large mixing bowl, whisk together the all purpose flour, baking powder, cornstarch and salt. Pour in the liquid ingredients into the flour mixture. Stir gently until almost combined. Add in the chopped pecans and stir again until moistened - a few flour streaks are okay!
- 4
Crumb Topping: Mix together melted butter, brown sugar, flour, pecans and a pinch of salt until a crumbly topping forms.
- 5
Scoop muffin batter into the muffin tins, filling the tins about 3/4 of the way full. Top each muffin with pecan crumble topping. Bake the muffins for 5 minutes at 425ºF. Then decrease the oven temperature to 350ºF and continue baking for about 15-18 minutes until baked all the way through. The center of the muffins should spring back just a bit and a toothpick should come out clean with just a few crumbs when stuck into the center of a baked muffin.
- 6
While the muffins are baking, whisk together the maple glaze. Whisk melted butter, powdered sugar, maple syrup, maple extract and salt. Put glaze into a piping bag and set aside. Once muffins have cooled slightly, drizzle with maple glaze and enjoy!