Upside-Down Maple Pecan Bran Muffins
If I told you how long I’ve held onto this recipe it would date me back to the Jurassic era. And in all those years, I never got around to making it. Why today, you might ask. I was woken up very early this morning by a shivering wet dog jumping onto my bed and a husband kissing me good-bye as he ran out the door to a meeting. Did I mention “early”? As in 6:00am. As H headed out the door, he whispered over his shoulder, “Hun, go back to sleep”. Nope, that wasn’t going to happen. Once I’m up, I’m up.
Off to the kitchen I went. If I couldn’t sleep, I was going to bake. I’ve noticed that I actually suffer withdrawal symptoms if I haven’t had my hands in flour for a few days. I have tons of baking to do this weekend for various commitments, and today I just wanted to bake something easy, quick, and warm to enjoy as I started my day. This recipe has been in my “To Try” folder since I started this blog, and today was the day. I had all the ingredients on hand and I knew I could get it finished before I had to rush out the door.
The taste of these muffins was familiar; reminiscent of something I had eaten before. It took me several bites before it registered. They reminded me of a stack of whole grain pancakes, slathered with melted butter, drenched in maple syrup, and topped with toasted pecans – which is always my order of choice if it’s on the menu. Now, I can have that same experience in a easy to eat and compact little muffin.
These muffins are best enjoyed warm, which won’t be a problem because they will disappear right before your eyes. This batter comes together with all the ease of pancakes but without the hassle of frying. Everyone can enjoy a whole grain pancake fix at the same time. Maybe they should be renamed “Pancake Muffins”.
Upside-Down Maple Pecan Bran Muffins
Butter for coating muffin cups
1/3 cup butter
1/3 cup pure maple syrup
20 pecan halves
1 cup natural bran
1/2 cup chopped toasted pecans
1/2 cup whole wheat flour
2 tablespoons firmly packed light or dark brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
6 tablespoons pure maple syrup
1/4 cup (1/2 stick) butter, melted and cooled
2 large eggs
Preheat oven to 400˚F. Generously butter ten 1/2-cup muffin cups. Melt 1/3 cup butter with 1/3 cup maple syrup in a heavy small soucepan over low heat. Pour into bottoms of prepared cups. Place 2 pecans in bottom of each cup, flat sides facing up. Set aside.
Mix bran, pecans, whole wheat flour, brown sugar, baking soda, cinnamon, and salt together in a large bowl. Whisk buttermilk, 6 tablespoons syrup, melted butter, and eggs in medium bowl. Add to dry ingredients and mix just until combined. Divide batter among prepared cups. Place muffin tin on baking sheet. Bake until centers spring back slightly when touched and tops are golden brown, about 25- 28 minutes. Remove from oven and allow to cool for 5 minutes. Run a knife around the edge of each muffin. Place a baking sheet over the muffin tin and invert to release the muffins.
Yield: 10 muffins
Source: Adapted from Bon Appetit
The more pancakes you make, the longer you stand at the stove. I always have two skillets going! So count me in for “Pancake Muffins”! Lovely photos Mary!
I am always the one frying the pancakes and by the time I get to sit down to eat mine, everyone else is finished. It is difficult to serve hot pancakes to a group. These muffins really are a great solutions.
The idea of pancake muffins seem like a wonderful tasty treat for a morning breakfast! I get baking withdrawals as well!
Ooh, I can’t believe I have never tried baking anything with bran! This looks fantastic! Anything with pecans makes my mouth water 🙂
Thanks! I have always loved pecans. I love them in everything and anything.
Thanks for sharing! I just got some maple syrup from my friend’s trees and this the perfect reason to use it 🙂
Wow, fresh maple syrup. Delicious!
What can I use in place of bran?
Fran, I have not tested this recipe with anything other than bran, however there are a few substitution that might work fine in these muffins – oat bran, ground oatmeal, or you could just use more whole wheat flour. Since wheat bran is the main ingredient, and since these are ‘bran’ muffins, I can’t guarantee that any substitution will result in a successful outcome.