Apple & Pecan Maple Muffins

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Prep 20min (+15min cooling time)Bake 25minMakes 12

I always say that muffins should have substance – they shouldn't have "cakey" character. After all, they're muffins, not cake! Dense with apple, sweet with spice and topped with pecans these muffins are one of my favourites.


150g plain flour
150g wholemeal plain flour
1 tablespoon baking powder
2 teaspoon ground cinnamon
150g (¾ cup, firmly packed) brown sugar
2 (about 180g each) apples (such as Golden Delicious, Pink Lady or Royal Gala), peeled and cut into 1.5 cm pieces
185ml (¾ cup) buttermilk (see Baker's Tips)
80ml (⅓ cup) light olive oil (see Baker's Tips)
2 eggs, at room temperature
1½ teaspoon natural vanilla essence or extract
75g (¾ cup) pecans, coarsely chopped
60ml (¼ cup) pure maple syrup

  1. Preheat the oven to 190°C. Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
  2. Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks 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, 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. Sprinkle with the pecans and then drizzle with the maple syrup.
  5. Bake in preheated oven for 25 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.
Baker's Tips
  • If you don't have any buttermilk in the fridge, replace it with 160ml (⅔ cup) full-cream milk mixed with 2 teaspoons lemon juice.
  • You can replace the light olive oil with sunflower or safflower oil.
  • These muffins are best eaten the day they are baked, however 
they freeze well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.

This recipe is from Anneka's SBS Food online column, Bakeproof: ApplesCLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.