Brown Butter Coconut Pecan Muffins Recipe

Brown Butter Coconut Pecan Muffins Recipe:- Since the earliest recollections I have, pecans have been a constant presence in my life, whether it was the pecans themselves, the trees from which they grew, or both. In the present moment, I am seeking for a cutting board made of pecan wood. I want it to serve as a memento of the wonderful times I’ve spent in my life and as an heirloom for…you know…in the future.

Brown Butter Coconut Pecan Muffins Recipe

To tell you the truth, I have been searching the internet for cutting boards made of pecan wood, and I have seen several extremely attractive options. The truth of the matter is that I question whether or not I would ever have the courage to use it for cutting anything.

I have a strong preference for wood, and I find it difficult to persuade myself to cut anything on any of my wooden cutting boards, even the ones that are the least expensive and most easily replaceable. I went to the farmer’s market a year ago and purchased a bread board made of cherry. To this day, it preserves the same flawless appearance as it did when I first purchased it. It’s hard to believe.

Assuming that the pecan wood cutting board is exclusively used for chopping nuts, is it reasonable to justify the price of a cutting board that costs $240? The idea of cutting nuts and using the board as a background for photographs of food is intriguing. What if I consider it to be a piece of art that I create?

You might put it on display in a cluster or anything like that. Between now and the end of the year, I will be celebrating both my birthday and Christmas. It’s possible that the cutting board might make a fantastic gift for both of you. Wait, I almost forgot about it. The front and rear doors of the house are going to be replaced with brand new doors. Please forget that I ever mentioned a stupid chopping board in any paragraph. Doors cost an absurd amount of money!

SO, ABOUT THOSE BROWNED BUTTER TOASTED PECAN MUFFINS

These Brown Butter Toasted Pecan Muffins have a lot of great flavours. The muffins’ name gives you a lot, but not all of it. For example, I used dark brown sugar to go with the toasted nuts’ rich flavour. It also has more vanilla flavour and cinnamon than most muffins do. Adding the topping is a nice touch for this kind of muffin in particular.

This muffin recipe is pretty simple. The only things I would say are not to brown the butter, toast the pecans, or stir the wet batter too much. The nuts and burned butter say it all. If you stir the mix too much, it will make too much gluten, which will make the muffin tough and chewy. Also, if you work the batter too much, the muffins can get tunnelling. It’s not good to have holes in your muffins, right?

Ingredients

Preassembly Prep:

1/2 cup (1 stick butter)
1 cup pecans

For the Streusel Topping:

1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup firmly packed dark brown sugar
1/4 cup butter (1/2 stick), melted

For the Muffins:

1 1/2 cups white flour spooned into measuring cup, then leveled
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup packed dark brown sugar
1/4 cup white granulated sugar
1/2 cup whole milk
1 large egg
1/4 cup applesauce
2 teaspoons vanilla extract

Instructions

Preheat oven to 350-degrees F. Prepare muffin tin by spraying cups with cooking spray. Set aside.
In a small sauce pot, melt butter over medium heat. Cook, stirring frequently until sediments are golden brown and butter smells nutty. Remove immediately from heat and allow to cool.
In a baking pan, scatter pecans in a single layer. Bake for 10 minutes until toasted and fragrant. Cool, then chop into small pieces. Set aside.

For the Streusel:

In a small bowl, whisk together the flour, salt and cinnamon. Pour melted butter over flour mixture; stir until well mixed and crumbly. Set aside.

For the Muffins:

Increase oven temperature to 375-degrees F.
In a large mixing bowl, sift together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Whisk thoroughly. Add dark brown sugar and white sugar to flour mixture. Whisk together until well blended.
In a small mixing bowl, whisk together cooled butter (okay to use if still warm, but not hot), milk, egg, applesauce and vanilla. Add to flour mixture and stir, by hand, just until combined. Do not over mix. Add pecans and stir lightly to distribute in batter.
Fill muffin cups 3/4 full. Sprinkle with streusel. Bake for 15-20 minutes, just until a toothpick inserted in center of muffins comes out clean. Do not over-bake. Remove from oven and allow muffins to cool in pan. Store in an airtight container for up to three days.