Name: Maple Pecan Muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 47 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (9 ounces or 255 grams); 1 cup pecan flour (3.5 ounces or 99 grams); 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup maple syrup (11 ounces or 312 grams), at room temperature; ½ cup unsalted butter (4 ounces or 113 grams), melted and cooled slightly; 2 large eggs, at room temperature; ¼ cup whole milk (2 ounces or 57 grams), at room temperature; 2 cups pecans (8 ounces or 227 grams), roughly chopped; 1 ½ cups confectioners’ sugar (6 ounces or 170 grams), sifted; 3 tablespoons maple syrup, at room temperature; 2 tablespoons unsalted butter, melted and cooled slightly; 1 tablespoon hot water; Pecan halves, for garnish

There’s something irresistibly cozy and comforting about these golden, nutty treats fresh from the oven. This Maple Pecan Muffins Recipe brings together the rich, toasty flavor of pecans with the natural sweetness of maple syrup for a morning bite you won’t forget — trust me, you’ll want to make these again and again.

A close-up image of a golden brown muffin with a textured, slightly cracked top, placed on a white marbled surface. The muffin has a soft white icing layer dripping unevenly down its sides. On top of the icing, there is a single pecan nut added as a garnish. In the background, several similar muffins with white icing and pecan nuts are softly blurred, along with a white bowl on the right side. The lighting is bright and natural, highlighting the warm tones of the muffins and the smooth texture of the icing. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Pecan Muffins Recipe
Top Tip
How to Serve Maple Pecan Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Pecan Muffins Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve turned to this recipe when I want a muffin that feels special but is still super easy to whip up. It manages to hit that perfect balance between a tender crumb and crunchy bits of pecan, all highlighted by the deep warmth of maple syrup.

Flavor Harmony: The combination of pecan flour and maple syrup creates a rich, nutty sweetness that’s truly unique.
Simple Ingredients: No complicated pantry items here, just wholesome stuff you probably already have or can easily find.
Quick and Easy: From mixing to baking, this recipe comes together fast — perfect for busy mornings or last-minute treats.
Maple Glaze Magic: That glossy finishing touch with maple syrup glaze makes each muffin look like you spent way more time than you did.

Five small muffins with a light brown color sit on a white round plate on a white marbled surface. Each muffin has a thick layer of white icing spread unevenly on top with small drips down the sides. A single whole pecan is placed on top of each icing layer. Around the plate, several scattered pecan halves add texture. In the background, a white scalloped bowl contains some more icing with a wooden spoon in it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This muffin’s magic comes from a handful of ingredients that complement each other beautifully. A mix of pecan flour and all-purpose flour gives structure and that distinct nutty flavor, while maple syrup adds natural sweetness and moisture without being overpowering.

Flat lay of a small mound of all-purpose flour, a small mound of finely ground pecan flour, a small white bowl of baking powder, a small white bowl of kosher salt, a small white bowl filled with amber maple syrup, a small white bowl with melted unsalted butter, two whole large brown eggs with clean shells, a small white bowl of whole milk, a small white bowl filled with roughly chopped pecans, a small white bowl of sifted confectioners’ sugar, a small white bowl with a thin layer of maple syrup glaze, a small white bowl with melted unsalted butter for glaze, a small white bowl of clear hot water, and a few shiny pecan halves arranged neatly for garnish, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives the muffins body and structure, make sure to spoon it into the measuring cup and level off to avoid overpacking.
Pecan flour: Adds richness and a deep nutty flavor that's the star of the show here.
Baking powder: Helps the muffins rise to fluffy perfection without getting dense.
Kosher salt: Balances the sweetness and enhances the overall flavor.
Maple syrup: Used twice — in the batter and as a glaze — it brings authentic maple sweetness that shines through.
Unsalted butter: Melts into the batter, adding moistness and subtle richness without overpowering the maple notes.
Large eggs: Bind everything together while contributing to a tender crumb.
Whole milk: Keeps the batter smooth and adds just enough moisture for softness.
Pecans: Roughly chopped for texture contrast and nutty bursts in every bite.
Confectioners’ sugar: In the glaze, it creates that silky smooth finish to coat the muffins perfectly.
Hot water: Helps thin the glaze for easy drizzle and a beautiful shine.
Pecan halves: For garnish — classic, pretty, and adds a little crunch at first bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love keeping the core of this maple pecan muffin intact, but sometimes I like to add a twist — maybe a sprinkle of cinnamon or a handful of dried cranberries for a pop of tartness. Don’t be shy about making these muffins your own!

Variation: Once, I swapped half the pecan flour with almond flour just for fun — it still worked wonderfully and gave a slightly different nutty undertone.
Dairy-Free Option: Use almond or oat milk and coconut oil instead of butter for a friendly alternative.
Extra Crunch: Toast the pecans lightly before chopping to boost their flavor and add an irresistible crunch.

Step-by-Step: How I Make Maple Pecan Muffins Recipe

Step 1: Gather and Prep Your Ingredients

Start by pulling out your flour, pecan flour, baking powder, salt, and the rest. Don’t skip letting your eggs and milk come to room temperature—it really helps everything mix evenly and gives you a silkier batter. Meanwhile, roast your pecans lightly if you want that toasty flavor to pop.

Step 2: Mix Dry Ingredients

Whisk together the all-purpose flour, pecan flour, baking powder, and salt in a large bowl. Give those ingredients a good mix so your muffins rise beautifully and bake up evenly.

Step 3: Combine Wet Ingredients

In another bowl, whisk your maple syrup, melted butter, eggs, and milk until smooth and well combined. The maple syrup here adds natural sweetness and moisture that you’ll notice in each bite.

Step 4: Put It All Together

Slowly fold the wet ingredients into the dry, keeping the batter light. Stir in the chopped pecans gently — overmixing can make muffins tough, so less is definitely more here. Divide the batter evenly into muffin tins lined with paper cups or greased well.

Step 5: Bake Then Glaze

Bake at 375°F (190°C) for about 15 minutes, until the tops are just golden and a toothpick comes out clean. While they bake, prepare the glaze by mixing confectioners’ sugar, maple syrup, melted butter, and hot water until smooth. Once muffins have cooled slightly, drizzle the glaze generously and press a pecan half on top for the final touch.

Top Tip

During my many tests with this recipe, I learned a few key tricks that really make these muffins stand out — and want to share them so your muffins turn out perfect every time.

Room Temperature Ingredients: Mixing cold eggs or milk can lead to a lumpy batter. Warming them just a bit helps the batter come together smoothly.
Gentle Folding: Overmixing the batter activates gluten and makes muffins tough. Fold just until combined.
Don’t Skip the Glaze: The maple glaze adds moisture, sweetness, and a beautiful shine, making these muffins feel extra special.
Toast Pecans Ahead: Lightly toasting pecans before chopping brings out their aroma and adds a crunch that’s so satisfying.

How to Serve Maple Pecan Muffins Recipe

maple pecan muffins - Serving Suggestion

Garnishes

I love topping these muffins with a pecan half — it’s a simple garnish that adds elegance and a nutty crunch right up front. Sometimes, I dust a little extra powdered sugar on top for a pretty finish when serving to guests.

Side Dishes

These muffins are a natural partner to a hot cup of coffee or chai tea. For a heartier brunch, I like serving them alongside scrambled eggs or a fresh fruit salad to balance the rich sweetness.

Creative Ways to Present

One of my favorite ways to present these for a holiday brunch is on a tiered cupcake stand with little jars of maple butter or whipped cream on the side. It makes the table look festive and invites everyone to indulge.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store these muffins in an airtight container at room temperature for up to three days. They stay moist without getting too soft, thanks to the butter and maple syrup.

Freezing

These muffins freeze wonderfully! Wrap each one tightly in plastic wrap and place in a zip-top bag. When you’re ready, thaw them overnight in the fridge or for a few hours at room temperature.

Reheating

I like reheating these muffins in the microwave for about 20 seconds — just enough to warm through without drying them out. You can also pop them in a toaster oven for a slightly crispier edge.

Frequently Asked Questions:

Can I substitute pecan flour with regular flour?

Pecan flour adds a distinctive nutty flavor and richness that regular flour doesn’t provide. While you can swap it with additional all-purpose flour, the muffins won’t have the same depth of flavor or moist texture. If pecan flour isn’t available, ground pecans can also be a good substitute but the texture will vary.

How do I store maple pecan muffins to keep them fresh?

Store them in an airtight container at room temperature for up to three days. For longer storage, freezing individually wrapped muffins works great — thaw them before warming and serving.

Can I make this recipe dairy-free?

Yes! Substitute melted unsalted butter with coconut oil or a dairy-free spread, and swap whole milk with any plant-based milk like almond, oat, or soy. The texture will stay moist and flavorful with these swaps.

Why is it important to use room temperature ingredients?

Using room temperature eggs, milk, and maple syrup ensures the ingredients combine smoothly, prevents curdling when mixed with melted butter, and helps produce a tender, even crumb in your muffins.

Final Thoughts

This Maple Pecan Muffins Recipe holds a special place in my kitchen rotation because it’s the perfect balance of easy, delicious, and a little bit indulgent — without ever feeling over the top. I hope these muffins find a cozy spot on your breakfast table or afternoon snack lineup, just like they do in mine. Give them a try and enjoy that warm, nutty sweetness with every bite!