New Orleans Black Muffins 18.000

Marvin Joseph/The Washington Post

Jun 27, 2007

These moist muffins have been a staple of the bread basket at K-Paul's Louisiana Kitchen in New Orleans for more than two decades.

Be sure to use dark blackstrap molasses for these moist muffins. Chef Paul Prudhomme prefers Steen's brand, which is made in Louisiana, of course.

Servings: 18 muffins
  • 3/4 cup hot water
  • 1/2 cup molasses
  • 2 cups low-fat milk
  • 2 cups whole-wheat flour
  • 1 cup flour
  • 3/4 cup sugar
  • 3 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 to 1 1/2 cups pecans, toasted and coarsely chopped


Preheat the oven to 300 degrees. Lightly spray the cups of a 12-cup muffin pan with nonstick spray oil or line them with paper or foil muffin cups.

In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine.

In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.

Use a spatula to fold the liquid mixture and pecans into the dry ingredients just until the flour is incorporated; do not overmix. (The batter will be dark mocha-colored and dense.) Fill the cups almost to the top and bake for 45 minutes to 1 hour, until the muffins are set. Serve warm.

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Recipe Source

Adapted from chef Paul Prudhomme.

Tested by Bonnie S. Benwick.

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