Pecans and maple sauce are a staple of North America, so Rachel encorporates them into a delicious muffin recipe


  • 200 g (7oz) butter
  • 200 g (7oz) caster sugar
  • 4 eggs
  • 100 g (3.5 oz) milk or dark chocolate, in drops or broken into pieces
  • 75 g (3oz) pecans, roughly chopped
  • 200 g (7oz) self-raising flour
  • 25 ml (1fl oz) maple syrup, for the glaze
  • 12-cup muffin tray and 12 muffin cases


  1. Preheat the oven to 180°C (350°F/Gas 4), and line the muffin tray with the paper cases.
  2. Cream the butter until soft in a large bowl or in an electric food mixer.
  3. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs one at a time, then tip in the chocolate and pecans and fold in with the flour to combine.
  4. Divide the batter between the muffin cases, filling each case three quarters full.
  5. Bake for about 25 minutes or until golden on top and lightly springy to the touch.
  6. Transfer the tin to a wire rack and brush each muffin with some of the maple syrup.
  7. Allow to cool for 5 minutes, then remove from the tin and place on the wire rack to finish cooling.