Paul Prudhomme’S Black Muffins

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Servings: 12 Difficulty: Intermediate
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Rich, dark molasses muffins studded with crunchy pecans and whole-wheat flour
Paul Prudhomme's Black Muffins recipe image
Paul Prudhomme's Black Muffins recipe image
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Paul Prudhomme’S Black Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 1521.7

Description

These dense, dark muffins are a comforting twist on traditional breakfast breads, inspired by the bold flavors of New Orleans cooking. The deep, robust taste comes from a generous amount of molasses, which pairs beautifully with the nutty crunch of dry-roasted pecans. Whole-wheat flour adds a hearty texture and earthy undertone, while the sweetness is balanced by a touch of salt and baking soda for lift. These muffins are perfect for a cozy weekend brunch or a sweet treat with afternoon coffee. They have a moist crumb and a slightly crisp top, making them ideal for serving warm. Store any leftovers in an airtight container to maintain their freshness for up to three days.

Ingredients

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or cooking spray.
  2. Coarsely chop the dry-roasted pecans.
  3. In a medium bowl, combine the hot water and molasses, stirring until the molasses is completely dissolved and blended.
  4. Stir the milk into the molasses mixture until well combined. Set aside to cool slightly.
  5. In a large bowl, sift together the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  6. Pour the liquid mixture into the dry ingredients. Add the chopped pecans.
  7. Using a rubber spatula, gently fold the mixture just until the flour is incorporated. Do not overmix; the batter should be thick and slightly lumpy.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 45 to 60 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly touched.
  10. Remove the muffins from the pan immediately and place them on a wire rack to cool.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1521.7kcal
% Daily Value *
Total Fat 68.5g106%
Saturated Fat 8.8g45%
Cholesterol 0.3mg1%
Sodium 6469.4mg270%
Total Carbohydrate 220.3g74%
Dietary Fiber 22.3g90%
Sugars 77.1g
Protein 30.4g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Substitutions: You can use dark brown sugar instead of white sugar for a deeper flavor. If you prefer a lighter texture, substitute all-purpose flour for the whole-wheat flour.

Tip: Ensure the water is hot but not boiling to help dissolve the molasses quickly without cooking the eggs if you add them (though this recipe does not use eggs).

Variation: Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced twist.

Keywords: molasses, pecan, muffins, whole-wheat, baking, breakfast, dessert, sweet, hearty, flour, sugar, nutty, dark, moist, oven, cupcake, snack, brunch, comfort-food, easy, homemade
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