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RECIPE

Pecan and raisin muffins with cinnamon streusel

You'll go nuts for these easy-to-make, maple syrup-spiked bakes

articlemain
  • place PRE 15 mins
  • place COOK 20 mins
  • place SERVES 12
  • printicon

These simple muffins are a seasonal favourite in our house, you can vary the fruit and nuts by substituting a chopped eating apple in place of the raisins and no harm is done by swapping the pecans for walnuts.  

Method

  • Preheat oven to 180°c and line a 12-cup muffin pan with muffin cases.

  • First make the streusel topping by combining the flour, sugar and cinnamon and rubbing the butter into the mix until you have a chunky breadcrumb texture. Stir in the chopped nuts,

  • For the muffins: mix the flour, sugar, baking powder, salt, cinnamon, raisins and pecans in a large bowl.

  • Melt the butter in a large jug, allow to cool slightly then add the buttermilk or milk/yoghurt mix, egg, maple syrup and vanilla and mix well.  

  • Stir the wet mix into the dry ingredients until just combined then stop mixing. If you over mix them, your muffins will be tough and chewy.

  • Spoon the mixture evenly into the prepared muffin cups.

  • Sprinkle the streusel topping evenly over the muffins.

  • Bake for 16-20 minutes until the muffins are well risen and golden and an inserted toothpick comes out clean.  

  • Allow them to cool in the tin for 5 minutes before removing the muffins to a cooling rack.

  • For an extra touch of luxury, mix a couple of tablespoons of icing sugar with some maple syrup and drizzle over the cooled cupcakes for a real maple flavour punch.

Louis Mann / The Butcher's Daughter

Ingredients

Muffins

250g plain flour

100g light brown sugar

10g baking powder

½ tsp salt

1 tsp cinnamon

50g raisins

50g chopped pecans

250g buttermilk orhalf milk and half plain yoghurt

125g melted butter

100ml maple syrup

1 large egg beaten

1 tsp vanilla 

Streusel topping

75g plain flour

75g golden caster sugar

50g chopped pecans

½ tsp cinnamon 

40 g cold butter cut in small cubes

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