Paul Prudhomme’S Black Muffins
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
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Preheat the oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or cooking spray.
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Coarsely chop the dry-roasted pecans.
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In a medium bowl, combine the hot water and molasses, stirring until the molasses is completely dissolved and blended.
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Stir the milk into the molasses mixture until well combined. Set aside to cool slightly.
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In a large bowl, sift together the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
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Pour the liquid mixture into the dry ingredients. Add the chopped pecans.
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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.
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Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
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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.
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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.
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