Maple Pecan Muffins Recipe

Name: Maple Pecan Muffins
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 cup pecan halves; 2 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; Ground Cinnamon; ¾ cup granulated sugar; ¾ cup packed light brown sugar; 1 cup maple syrup; 1 cup (2 sticks) unsalted butter, softened; 2 large eggs; 1 cup buttermilk; Pecan Halves

Indulge in the irresistible aroma and taste of these heavenly Maple Pecan Muffins! Perfect for a cozy Sunday brunch or a grab-and-go breakfast, this recipe yields 20 delicious muffins that freeze beautifully. A delightful blend of sweet maple syrup, crunchy pecans, and warm spices creates a muffin that's both comforting and satisfying. Double the recipe (we did!), and enjoy the leftovers frozen for a quick and easy treat throughout the week. A spicy variation is also included for those who prefer a little kick!

Prep Time 25 mins

Cook Time 50 mins

Calories 257.4 kcal

Protein 8g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Maple Pecan Muffins

1 cup pecan halves
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Ground Cinnamon
¾ cup granulated sugar
¾ cup packed light brown sugar
1 cup maple syrup
1 cup (2 sticks) unsalted butter, softened
2 large eggs
1 cup buttermilk
Pecan Halves

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How to Make Maple Pecan Muffins

Preheat oven to 350°F (180°C).
Line a 20-cup muffin tin with paper liners or grease well.
Spread 1 cup pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant.
Let cool completely, then coarsely chop and set aside. Reserve 60 pecan halves for topping.
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar until light and fluffy.
Beat in 2 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 1 cup buttermilk.
Gradually add half of the dry ingredients to the wet ingredients, alternating with half of the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped pecans.
Fill each muffin cup about two-thirds full.
Top each muffin with 3 pecan halves.
Fill any empty muffin cups halfway with water for even baking.
Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Variation for Pecan Spice Muffins: Substitute 1 cup golden syrup for the maple syrup. Increase cinnamon to ½ tsp, and add 1 tsp ground ginger and ½ tsp grated nutmeg to the dry ingredients.