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Quick vegan pecan and maple syrup muffins

Crunchy top and a rich middle plus my two favourite Canadian flavours combined in a muffins 🇨🇦
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Prep Time 20 minutes
Cook Time 20 minutes
Cool down 1 minute
Total Time 41 minutes
Servings: 24 Muffins
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Bowl
  • 260 grams Self-raising flour
  • 100 grams caster sugar (brown sugar will also work well)
  • 150 grams chopped pecans
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
Jug
  • 100 ml Sunflower oil (or another flavourless oil such as groundnut)
  • 225 grams soy-based vegan yoghurt
  • 90 mls soya milk
  • 120 grams maple syrup
  • 1 tsp vanilla essence
  • 1 tbsp Apple cider vinegar
Topping
  • 24 halves peacan nuts (or more if you want to have 2 per muffin)
  • 1 tbsp maple syrup (for drizzling)

Equipment

  • 1 jug
  • 1 bowl
  • 2 Muffin/cupcake trays (for 12 muffins/cupcakes each)
  • 24 Muffin cases (Cupcake cases, muffin cases - I just use what I have to hand and what I am used to)

Method
 

Prep
  1. Put the oven on 180℃ (fan oven)
  2. Line the muffin tins with muffin cases , if you feel up to it - grease each one with oil to make it easier to take the muffin out when eating
Making the muffins
  1. Mix all the Bowl ingredients and give them a good stir with a metal spoon
  2. Mix all the Jug ingredients and give them a stir
  3. Pour the Jug mixture into the bowl and use a metal spoon to mix the ingredients. The mixing is more akin to traditional folding, do not mix vigorously or use an electric mixer
  4. Divide the mixture between the muffin cases, filling each one up to about two thirds
Final touches
  1. Put a pecan half on the top of each muffin and press it in lightly
  2. Drizzle the tops very lightly with a few splashes of maple syrup
Baking
  1. Bake in the oven for 20 minutes. The maple syrup will caramelise and will come out a rich caramel colour
  2. Take the muffins out of the trays and onto a wire rack for 10 mins so they don't end up with a soggy bottom

Notes

Storage
These do well in an airtight containter for around 4 days