New Orleans Black Muffins

These New Orleans Black Muffins are a hearty, rustic treat that captures the essence of traditional Cajun baking. With a deep, dark crumb derived from molasses and whole wheat flour, these muffins offer a complex flavor profile that balances sweetness with a subtle earthy undertone. The addition of toasted pecans provides a delightful textural contrast, adding crunch to every bite. Perfectly moist yet sturdy, they are ideal for breakfast, a coffee break, or as a side to hearty stews and gumbos. Simple to prepare with pantry staples, these muffins bring a touch of Southern charm to any table, offering a comforting, homemade experience that pairs beautifully with a cup of strong coffee or tea.

Cooking Method: Baking

Cuisine: Cajun

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 1521.7

Dietary: Vegetarian

Description

These New Orleans Black Muffins are a hearty, rustic treat that captures the essence of traditional Cajun baking. With a deep, dark crumb derived from molasses and whole wheat flour, these muffins offer a complex flavor profile that balances sweetness with a subtle earthy undertone. The addition of toasted pecans provides a delightful textural contrast, adding crunch to every bite. Perfectly moist yet sturdy, they are ideal for breakfast, a coffee break, or as a side to hearty stews and gumbos. Simple to prepare with pantry staples, these muffins bring a touch of Southern charm to any table, offering a comforting, homemade experience that pairs beautifully with a cup of strong coffee or tea.

Ingredients

3/4 cup Hot water
1/2 cup Molasses
1/4 cup Milk
2 cup Whole wheat flour
1 cup All-purpose flour
3/4 cup Sugar
3 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 1/2 cup Chopped dry roasted pecans

Directions

1
Preheat the oven to 300&# 194;Â°F (150ÃÂ°C). Grease 12 muffin cups lightly with butter or cooking spray.
2
In a medium-sized bowl, combine the hot water and molasses. Stir vigorously until the molasses is completely dissolved and blended into the water.
3
Stir the milk into the molasses mixture until fully incorporated.
4
In a large bowl, sift together the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution and aeration.
5
Pour the liquid mixture into the dry ingredients. Add the chopped pecans.
6
Using a rubber spatula, gently fold the ingredients together just until the flour is moistened and no dry streaks remain. Do not overmix, as this will make the muffins tough.
7
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
8
Bake for 45 to 60 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

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

Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Wrap individually before freezing for easy thawing.

For a richer flavor, substitute the milk with buttermilk. You can also add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced variation.

Ensure the pecans are evenly chopped to distribute texture throughout the muffins. If your muffins are browning too quickly, tent them loosely with aluminum foil halfway through baking.

Keywords: black muffins, cajun bread, molasses muffins, pecan muffins, whole wheat, new orleans, rustic baking, breakfast bread, vegetarian, homemade, comfort food, southern cooking

Read it online: https://www.chefs-mate.com/recipe/new-orleans-black-muffins/