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 about the warm, nutty aroma of maple and pecans that just feels like an instant cozy hug. This Maple Pecan Muffins Recipe is one I keep coming back to because it’s not only easy but packed with rich flavors that you and anyone you share these with will adore.

The image shows a close-up of a brown muffin with creamy white icing dripping down the sides, topped with a single pecan nut. The muffin has a textured, slightly rough surface and sits in a ridged paper cup. In the background, a few more muffins with similar white icing and pecans are slightly out of focus on a white marbled surface. The light is soft and bright, highlighting the textures and colors of the muffins and 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

Let me tell you why these muffins have earned a permanent spot in my baking rotation. The combination of maple syrup in the batter and the pecan flour makes these muffins taste far more indulgent than they are simple to whip up. They come out moist, perfectly crumbly, and super flavorful every single time.

Deep, natural sweetness: Thanks to the maple syrup in both the muffin and the glaze, the sweetness feels warm and rich rather than flat or overpowering.
Nutty texture and flavor: Using pecan flour alongside chopped pecans gives a wonderful depth and crunch you just won’t find in average muffins.
Simple but elegant: These muffins are great for anything from breakfast to a special treat with coffee, and they’re stunning enough to impress guests.
Easy to customize: You can tweak the nuts, swap milk types, or adjust glaze sweetness to your taste, making it a flexible recipe for your kitchen.

Five cupcakes sit on a white plate on a white marbled surface. Each cupcake has one layer of light brown cake with a smooth, creamy white frosting layer dripping over the top and sides. Each cupcake is topped with one pecan half placed in the center of the frosting. Around the plate are scattered pecan halves for decoration. In the background, a white bowl with creamy frosting and a wooden spoon is slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Maple Pecan Muffins Recipe was chosen for its flavor harmony and texture. The pecan flour adds a subtle nuttiness and richness, while the maple syrup provides a natural, nuanced sweetness that sugar alone can't match. Here's a peek at why the main players make this recipe shine.

Flat lay of a small mound of pale all-purpose flour, a small pile of finely ground pecan flour with warm brown tones, two whole large brown eggs with clean shells, a few large pecan halves and a small heap of roughly chopped pecans, a small white bowl of golden amber maple syrup, a small white bowl of melted butter with a creamy yellow hue, a small white bowl of whole milk with a slight creamy tint, a small white bowl filled with pure white sifted confectioners’ sugar, a tiny white bowl of warm water, all ingredients arranged symmetrically and naturally 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: The backbone of the batter, it provides structure so the muffins rise beautifully without being too dense.
Pecan flour: Adds depth of flavor and a tender crumb that regular flour can’t achieve on its own.
Baking powder: Gives the muffins a light, fluffy texture with just the right lift.
Kosher salt: Enhances all the sweetness and nutty flavors by balancing the palate.
Maple syrup: The star sweetener, adding moisture and that irresistible maple flavor in both the batter and glaze.
Unsalted butter: Brings richness and helps create a tender crumb while letting you control the salt level.
Large eggs: Bind everything together and add structure while keeping the muffins light.
Whole milk: Adds moisture and helps dissolve the dry ingredients for smooth batter.
Chopped pecans: Brings crunchy texture and enhances the nutty aroma.
Confectioners’ sugar: Provides the perfect smooth texture and sweet balance for the glaze.
Hot water: Helps the glaze reach the right consistency for drizzling and sets quickly.
Pecan halves (for garnish): Adds a pretty finishing touch with extra crunch and visual appeal.

📝

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

One of the best things about this Maple Pecan Muffins Recipe is how easy it is to personalize. I usually stick with the original, but I love swapping in a handful of dried cranberries or chocolate chips for a fun twist. You really can’t go wrong.

Variation: When I’m feeling festive around the holidays, I add a dash of cinnamon and nutmeg for a warm spice kick that pairs amazingly well with the maple.
Dairy-free option: Use almond milk and a coconut oil substitute for butter, and the muffins still turn out moist and delicious.
Less nuts: If you’re not big on pecans, you can reduce the amount or swap half for walnuts for a different texture and flavor.

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

Step 1: Prep and preheat

Start by preheating your oven to 350°F (175°C). Line or grease your muffin tin so the muffins don’t stick. This is your best chance to get perfect edges without frustration. While the oven warms, measure out all your ingredients – it makes the mixing go smoothly, trust me.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the all-purpose flour, pecan flour, baking powder, and kosher salt. This step ensures your leavening is evenly dispersed so every muffin rises nicely. I like to give it a good mix to avoid any lumps.

Step 3: Combine wet ingredients

In another bowl, whisk the room-temperature eggs until they’re light and a bit frothy, then stir in the maple syrup, melted butter (cooled a touch so eggs don’t scramble), and whole milk. Make sure everything is at room temperature to keep the batter smooth and avoid curdling.

Step 4: Bring it all together

Pour the wet mix into the dry ingredients and gently fold until just combined. Overmixing is a common mistake; it can make muffins tough. The batter should still be a little lumpy. Then fold in the chopped pecans for that gorgeous crunch.

Step 5: Fill and bake

Divide the batter evenly into your muffin tin, filling each cup about three-quarters full. This helps them rise well and get a nice dome. Bake for about 15 minutes, or until a toothpick poked in comes out clean or with a few moist crumbs.

Step 6: Prepare the glaze

While the muffins cool for a few minutes, whisk together confectioners’ sugar, maple syrup, melted butter, and hot water until smooth. This glaze adds a sweet, glossy finish that perfectly highlights the maple flavor.

Step 7: Glaze and garnish

Drizzle the glaze over the slightly warm muffins, then top each one with a pecan half while the glaze is still wet so it sticks. Let them cool completely, and enjoy the deliciousness!

Top Tip

Over the years, I’ve learned that small details make these muffins truly shine. Whether it’s letting ingredients come to room temperature or not overmixing the batter, these tips make all the difference between a good muffin and an exceptional one.

Room temperature ingredients: This helps the wet ingredients blend smoothly and keeps the muffin texture tender.
Don’t overmix the batter: A few lumps are okay! Overmixing can create dense, rubbery muffins.
Use fresh baking powder: It ensures your muffins rise beautifully—always double-check the expiration date.
Add glaze while muffins are warm: This helps it soak in slightly and creates a lovely glossy finish.

How to Serve Maple Pecan Muffins Recipe

Garnishes

I love to keep it simple with a few extra pecan halves on top for that perfect nutty crunch. Sometimes I sprinkle a tiny pinch of flaky sea salt for a sweet-salty pop, which totally elevates the maple flavor.

Side Dishes

These muffins pair beautifully with a cup of strong coffee or chai tea. For a fuller brunch, I like serving them alongside scrambled eggs, fresh fruit, and thick Greek yogurt drizzled with a little honey.

Creative Ways to Present

I’ve brought these muffins to holiday gatherings nestled in a woven basket lined with a rustic linen cloth, sprinkled with extra chopped pecans around the edges—looks impressive but is super simple to put together. They also make a lovely gift in pretty boxes tied with twine.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container at room temperature, these muffins stay fresh and moist for up to 2 days. I usually keep mine on the counter, covered with a clean tea towel to preserve texture without condensation.

Freezing

Maple Pecan Muffins freeze wonderfully! Just wrap them individually in plastic wrap and place in a freezer bag. When I’m ready, I thaw them at room temp or pop them straight into a warm oven for a few minutes to refresh.

Reheating

To get the best texture after refrigeration or freezing, I reheat muffins in a 350°F oven for 5–7 minutes, which brings back that just-baked warmth and slight crisp on the edges. Microwave works for convenience but can make them a bit gummy.

Frequently Asked Questions:

Can I substitute the pecan flour with almond flour?

Yes! Almond flour can be substituted in a 1:1 ratio with pecan flour, although it will slightly change the flavor and texture. Almond flour is a little milder, so your muffins may taste less rich but still delicious.

How do I make sure my muffins don’t turn out dry?

Make sure not to overbake and use ingredients at room temperature. Also, avoid overmixing the batter since this can develop gluten and cause dryness. The maple syrup and melted butter in the recipe help keep moisture in.

Can I use light corn syrup instead of maple syrup?

You can, but it’s not quite the same. Maple syrup brings a unique, warm flavor that corn syrup can’t match. If you substitute, consider adding a teaspoon of maple extract to mimic the flavor.

What’s the best way to chop pecans for this recipe?

Use a sharp knife and cut roughly so you get a mix of small and medium chunks. This variety adds great texture. Avoid chopping too finely unless you want them to blend into the batter more.

Final Thoughts

This Maple Pecan Muffins Recipe is one I always recommend to friends because it’s just that good—simple ingredients, quick prep, and that deep, homemade flavor that makes mornings better. Whether you’re new to baking or a seasoned pro, you’ll enjoy how reliably delicious these turn out. Give them a try soon, and I bet they’ll become a favorite in your household too.