Sticky Pecan Muffins

Sticky Pecan Muffins - Quirky Cooking
 
Anyone feeling like a little treat with their cuppa today? These deliciously moist cakes are topped with a sticky, caramel, pecan topping… so so good. I used to make them with spelt flour, but since going gluten free I swapped to almond meal, and I think they taste even better!! You can reduce the coconut sugar in the cake to taste, or even swap it for 40g of honey. 
 
Sticky Pecan Muffins - Quirky Cooking
 
I’m really happy with the way these muffins turned out using macadamia oil instead of butter – the texture is perfect. For those of you wanting to convert your own muffin recipes for the Thermomix, just remember you have to be really careful not to over-mix, or you’ll have heavy, dense muffins. Notice that I only mix these for a few seconds, scrape down the bowl, and gently mix for another few seconds – that’s it! Don’t beat all the air out of them. You could use this basic mixture for all sorts of muffins – blueberry-pecan is next on the list for me I think!
 
Note: You can find fine sea salt and vanilla powder for this recipe in my online store!
 
Sticky Pecan Muffins
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Ingredients
  1. 70g raw pecans
  2. 3 Tbsp coconut sugar
  3. 2 Tbsp honey
  4. 1 Tbsp coconut cream (or butter)
  5. 130g raw pecans
  6. 110g macadamia oil
  7. 80g coconut sugar
  8. 100g almond meal
  9. 3 large eggs (55-60g each)
  10. 1 tsp vanilla extract
  11. 1/2 tsp baking powder
  12. 1/2 tsp sea salt
Instructions
  1. Preheat oven to 180C.
  2. Grease or line a 12-cup muffin pan (or madeleine tin).
  3. Chop pecans 4 sec/speed 4, or just until roughly chopped. Remove to a bowl.
  4. Melt coconut sugar, honey and coconut cream (or butter) in Thermomix bowl 2 mins/100C/speed 1 to make caramel.
  5. Spoon 1 Tbsp of caramel into each muffin cup.
  6. Add a sprinkling of chopped pecans, and set aside.
  7. Add all remaining ingredients to Thermomix bowl and mix 6 sec/speed 4. Scrape down sides of bowl and mix for another 5 sec/speed 3 to combine.
  8. Divide mixture evenly between muffin cups. Bake for approx. 20 minutes at 180C, or until skewer inserted into centre of muffins comes out clean.
Notes
  1. To make this recipe without a Thermomix: Chop pecans by hand. Melt coconut sugar, honey and coconut cream (or butter) in a saucepan until just starting to bubble, then spoon into tins. Mix remaining ingredients in a bowl by hand, until smooth, and divide into muffins cups. Cook as above.
Quirky Cooking https://quirkycooking.com.au/
 
Sticky Pecan Muffins - Quirky Cooking
 
Sticky Pecan Muffins - Quirky Cooking
 
Sticky Pecan Muffins - Quirky Cooking
 
Enjoy! I’m off to sneak the last one now that the kids have gone to bed…
 
Sticky Pecan Muffins - Quirky Cooking
 

9 thoughts on “Sticky Pecan Muffins

  1. Callie says:

    I made these with walnuts and macadamia’s. About half/half and they were so good. I also only had two eggs so I substitued the last one with chia. I’ll make them again for a birthday party this weekend because we liked them so much. The next day they were still nice and moist.
    Thank you for the inspiration.

  2. Julie says:

    Those Pecan muffins are the best !! I love pecans so I couldn t wait to try them, made them yesterday and there is only 1 left ! The whole family loves them !! Thank you so much Jo !!

  3. Karen Hughes says:

    Hi Jo, I’m a bit confused with the two different amounts of pecans. Do you use the whole of the 70g crushed in the toffee, but the 130g aren’t crushed and just mixed with the batter? Also, is it correct that the batter is more runny than firm? Thanks in advance.

  4. Renee says:

    I have just finished making these for the first time, popped them in the oven and as im doing the dishes waiting i realise i forgot to add the sugar to the muffin part. Eeekkkkk. Im hoping they will still taste ok. A little bit less sugar never hurts right!!!!

  5. Priya says:

    I made this last night and it was absolutely delicious! I actually swapped out the pecans for macadamias and walnuts as I didn’t have pecans, reduced the sugar by half and put it in a cake tin instead of muffins (as I wanted a cake!). It was SO delicious and moist and my hubby said it’s one of the best arvo teas he’s had in ages! Thanks for the recipe!

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