Description
Delight in these quick and easy Maple Pecan Muffins, bursting with rich flavors from pecan flour and sweet maple syrup. Perfect for breakfast or a snack, these moist muffins are topped with a glossy maple glaze and garnished with crunchy pecan halves for an added texture and flavor boost.
Ingredients
Scale
Muffins
- 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
Glaze
- 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
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, pecan flour, baking powder, and kosher salt until well combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, then add maple syrup, melted butter, and whole milk. Mix until fully incorporated and smooth.
- Make batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add pecans: Fold in the roughly chopped pecans evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake muffins: Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Prepare glaze: While the muffins bake, whisk together confectioners’ sugar, maple syrup, melted butter, and hot water in a small bowl until smooth and pourable.
- Glaze muffins: Remove muffins from the oven and let them cool slightly in the pan for 5 minutes. Transfer to a wire rack and drizzle the maple glaze over each muffin, then garnish with pecan halves.
- Serve and enjoy: Allow the glaze to set briefly before serving warm or at room temperature for the best flavor and texture.
Notes
- For a nuttier flavor, toast the pecans lightly before adding them to the batter.
- You can substitute whole milk with almond or oat milk for a dairy-free option, but the texture may vary slightly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure all wet ingredients are at room temperature to help with better mixing and texture.
- If you prefer less sweetness, reduce the maple syrup in the batter by 2 tablespoons.
Nutrition
- Serving Size: 1 muffin
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
