Nigella’s maple pecan muffins and a new day

June 28 2011
by emma

It seemed like a good time to bake something simple and wholesome this morning.  It’s warmed up slightly in this part of the world and the sun is shining through our windows.

I’ve felt a bit stressed lately, feeling things are out of my control and not sure how to handle it.  But still, such a beautiful day lifted my spirits and baking even more so.

I loved the flavour of these muffins from Nigella – the maple is subtle yet really enhanced by the nutty, fragrant pecans.


125g toasted, coarsely chopped pecans (reserve 1/4 cup for topping)
1 1/2 cups plain flour
3 tspns baking powder
1 scant 1/2 cup wheat germ
1 large egg
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup grapeseed oil
1 tspn vanilla extract
1 x 20ml tblspn brown sugar

Preheat the oven to 180 degrees C.  Place muffin cases into 12 cup muffin tin.

In a large mixing bowl, combine 3/4 of the pecans with the sifted flour, baking powder and wheat germ.  In a medium jug or bowl, whisk the wet ingredients until well combined.

In a small bowl, toss the 1/4 cup reserved pecans with the brown sugar and set aside.

Pour the wet ingredients into the dry and fold gently – don’t over-beat.  This is quite a dry mixture which I wasn’t expecting, but then I realised it was the wheatgerm – wheatgerm, being high fibre, tends to suck up moisture really easily.

Spoon the batter into the muffin cases and top with the pecan/brown sugar mixture – press in slightly.  Bake for 20-22 minutes or until tops spring back when pressed and muffins are light golden.

Cool in the muffin tin for 5 minutes before transferring to a cooling rack.

Makes: 10-12, depending on how large you like them

Adapted from:

2 Responses leave one →
  1. " The chief cause of stress is reality." And I like your spirit and baking is sometimes a cure. And eating is the best part.

  2. Lovely sentiments. And for me, nothing celebrates happiness more than baking. Lovely little cupcakes! 🙂

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