maple syrup Archives - a sweet baker

When it comes to baking I’m a nut-free kinda girl. So, when I decided to make these Butter Pecan Muffins, I was thinking I wouldn’t like them. Wrong! The only thing I’ve liked with nuts in it is a Pecan Tart. I’m not sure why I don’t care for nuts in my baking because I love nuts on their own. Actually, they’re my go-to snack after work while I’m waiting for dinner to be ready.

Butter Pecan Muffins

These muffins were very flavorful. They also turned out nice and dense, just like a muffin should be. I think the thing that gave these muffins the great butter pecan flavor was the Butter Pecan Coffee Creamer that I substituted for the milk. I got the idea from Jocelyn, over at her blog.

Butter Pecan Muffins1

I think the next time I make these muffins I will make a frosting using the coffee creamer as well. Muffins are good on their own but they’re so much better with frosting!

Butter Pecan Muffins2

Butter Pecan Muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 12 muffins

Delicious muffins with a butter pecan flavor that are perfect for snacks, breakfast, or dessert.

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup Butter Pecan coffee creamer
1/2 cup butter, melted
1/4 cup maple syrup
1/4 cup sour cream
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 400 F. Line a muffin tin with muffin cups and set aside.

In a large bowl, combine the flour, brown sugar, baking powder and salt, set aside.

In another bowl, whisk together the egg, coffee creamer, butter, maple syrup, sour cream and vanilla.

Stir wet ingredients into dry ingredients just until moistened.

Using a large cookie or ice-cream scoop, fill muffin cups about 3/4 full.

Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Enjoy!

Recipe adapted from Taste of Home

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Happy Friday!

This recipe was originally posted on “What’s Cooking with Ruthie” as I’m a monthly contributor for her. Ruthie has been so awesome to work with and I love checking out her great recipes and video tutorials on her site. This Sour Cream Coffee Cake with Maple Syrup Glaze was so delicious that I had to share it on A Sweet Baker too!

I’ve mentioned before on my blog that I’m not a very big fan of cake. Yes, you heard me, I can take it or leave it. I prefer dense, moist desserts like my brownies, bars, or loaves. Coffee cake has been an exception, though. It’s moist, dense, and full of flavor. That’s what you get that when you taste this Sour Cream Coffee Cake. A cake that’s ribboned with cinnamon-sugar streusel, topped with more streusel, and then drenched in a Maple Syrup glaze that goes perfect with it.

Sour Cream Coffee Cake

Coffee Cake has always been a dessert that brings back memories of my childhood. I first tasted a Sour Cream Coffee Cake when my brother and I went on a camping trip with my aunt and uncle. We stopped at a local farmer’s marker that was run by Mennonites, in a small community south of where we lived. My aunt bought one of their Sour Cream Coffee Cakes and we shared it once we got back home. I remember it being one of the moistest, most delicious cakes that I had tried. It had all that crunchy, sugary struesel on top, which gave it more of an appeal to me. Since then I have been searching for a recipe that tastes just like the one I remember as a kid.

Sour Cream Coffee Cake

This cake came out moist, dense, and flavorful. Just the way I like it! The only thing I would change next time is I would double the struesel recipe and add more if it inside……because you can never get enough struesel!

Sour Cream Coffee Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 8-10 servings

A moist, dense, coffee cake that is ribboned with cinnamon-sugar streusel and topped with a Maple Syrup glaze.

Ingredients

For the Cake:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the Streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
For the Glaze:
1/2 cup icing (confectioners') sugar
2 Tbsp. Maple Syrup

Instructions

Preheat oven to 350 F. Grease and flour a 10-inch tube pan or bundt pan.

Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for 4 to 5 minutes, until light and creamy.

Add the eggs 1 at a time.

Add the vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.

Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.

Spoon half the batter into the pan and spread it out with the back of a spoon. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the icing sugar and maple syrup together, adding a few drops of water if necessary to make the glaze runny. Drizzle over cake.

Enjoy!

Recipe slightly adapted from Ina Garten's recipe on the Food Network

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