Paul Prudhomme’S Black Muffins

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 1521.7

Dietary: Vegetarian

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

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 Pecans, dry-roasted

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

Read it online: https://www.chefs-mate.com/recipe/paul-prudhommes-black-muffins/