These paleo maple pecan muffins are topped with a slightly crunchy and sweet streusel topping that will make your taste buds hit the roof (in a good way).
Maple syrup was practically made for paleo baking. It's a great substitute for honey as a sweetener. Maple syrup's woodsy sweet flavor blends passionately with the subtle pecan for a perfect blend of elegance and decadence. But why stop with maple syrup? We've added a crunchy maple sugar to the streusel topping on this muffin that adds a unique texture to these moist and spongy nut muffins.
A lot of paleo baking recipes are dry, dense, and barely digestible. We've put a lot of effort into perfecting our baking mixes, and the Paleo Vanilla Cake and Muffin Mix is no exception. This dry baking mix is the perfect base for creatively building flavors. As a result, the maple and pecan flavors in this recipe shine through.
You could replace the pecans with almonds, and make a delicious maple almond muffin. Or, revert back to using honey as the sweetner for a honey pecan muffin that wows your family and friends. Simply replace the maple sugar with honey granules, and you're on your way to honey nut heaven!
So, don't delay and pick up a bag of Paleo Vanilla Cake and Muffin Mix today, and make your maple pecan dreams come true.
Storage tip: These muffins can be covered and frozen in the freezer for up to one month. We highly recommend storing leftover muffins in this way (if you have any leftover!) so you can pull a few out and allow to thaw at a moments notice when company comes to call.
Makes approximately 18 muffins
For maple pecan streusel topping:
Maple + honey = LOVE
This recipe is an easy sauce that works great in refreshing coleslaws, salads, and adds zing to any meat course as a marinade. With only a few fresh ingredients, this recipe is healthy and packs a huge wallop of flavor!
Optional: Add one teaspoon crushed dried chili flakes for heat. Add chopped fresh cilantro and/or thai basil for a distinctively Thai flavor.
Hello! PBC founder, Hannah Dorn, here.
So you're paleo... and getting married! Sweet! Now... what the heck are you going to cut into after the nuptials?
Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.
It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well. So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.
The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.
So, can you make your own paleo wedding cake? Of course! I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe. I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE).
But what about the decorating? I can't do that!
You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle.
But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.
OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations! Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!
So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life.
Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve.
Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.
To your health!
...it's not my strongest skill set. Fortunately, my Hazelnut Chocolate Cupcake is free of gluten, grain, dairy, soy, and refined sugar!