Simple muffins flavored with brown butter, real maple syrup, and pecans.
These muffins have it going on. Pecans, maple syrup, and brown butter, all baked into an individual little snack cake. They pack a lot of flavor, and are excellent on a chilly morning with a cup of coffee or hot cocoa.
Pulling these out of the oven last weekend while we were getting slammed with more than a foot of snow was pretty much the most perfect thing ever.
When Tillamook asked if I wanted to try their new yogurt, I didn’t hesitate to say yes. I’m from the pacific northwest and so Tillamook has always been a staple in my house. I don’t buy any other kind of cheese for everyday use and their ice cream is fantastic. No surprise, their yogurt is pretty great too. I’m only an occasional yogurt-eater but it does end up in my baking fairly often.
I really like the creamy tender texture of these muffins, thanks in part to the yogurt. They’re hearty and not too sweet, perfect for breakfast or a snack any time of day.
baking tip:Baking with yogurt
Whether you’re improvising with a recipe or trying to make your baked goods a little healthier, here are a few ways you can substitute yogurt in your baking.
- Replace 1 cup butter with 1/2 cup butter + 1/4 cup yogurt
- Replace 1 cup oil with 3/4 cup yogurt
- Replace 1 cup sour cream or cream cheese with 1 cup yogurt
- Replace 1 cup milk with 3/4 cup milk + 1/4 cup yogurt
- Replace 1 cup buttermilk with 1/3 cup milk or buttermilk + 2/3 cup yogurt
Maple Yogurt Muffins with Pecans
- ⅓ cup unsalted butter (74 grams)
- ¼ cup granulated sugar (50 grams)
- ⅓ cup real maple syrup (104 grams)
- 1 cup plain yogurt (227 grams)
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup pecans , chopped + more for topping (100 grams)
- Preheat oven to 400°F. Line a muffin pan with paper liners or grease with butter and dust with flour.
- In a small saucepan, melt the butter over medium heat. Continue to cook until browned, swirling the pan as necessary to promote even cooking. Remove from heat and let cool for a few minutes.
- In a bowl, whisk together the browned butter, maple syrup, yogurt, and eggs. In a separate bowl, combine the flour, sugar. baking powder, baking soda, salt, and cinnamon. Add the wet ingredients all at once and stir until just combined. Add the chopped pecans.
- Fill the muffin pan with the muffin batter, filling each cup about ⅔ full. Top each with a pecan half. Bake until golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- The muffins will keep in an airtight container for several days.
Disclaimer: This is a sponsored post by Tillamook Yogurt. All opinions are my own.