Brown Sugar Pecan Muffins
2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup well-shaken buttermilk
1/2 cup oil
1 egg
1/2 teaspoon maple extract
1/2 cup dark brown sugar - (packed)
3 tablespoons butter – melted
1/4 cup finely-chopped pecans
Combine flour, granulated sugar, baking soda, cinnamon, salt
and pecans in bowl. Whisk buttermilk, oil, egg and maple extract
in small bowl. Add to dry ingredients. Stir just until combined.
Let batter sit 15 minutes.
Divide among 12 paper-lined muffin cups. Combine brown sugar
and butter in small bowl until smooth. Evenly spoon 2 teaspoons
over each muffin. Sprinkle each with 1 teaspoon pecans. Bake
at 375 degrees until toothpick inserted in center comes out
clean, about 20 minutes.
Cool on rack 15 minutes before serving. (Can be made ahead and
kept at room temperature for two days or frozen one month in
airtight plastic bag. Bring to room temperature before
reheating. To serve, reheat in 300 degree oven 10 to 12 minutes
or in microwave until just warm.
Makes 12 muffins.