Description
These Maple Pecan Muffins are moist and flavorful, made with a combination of all-purpose and pecan flour, sweetened with rich maple syrup, and topped with a luscious maple glaze and crunchy pecan halves. Perfect for breakfast or a delightful snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Additional Ingredients
- 2 cups pecans (8 ounces or 227 grams), roughly chopped
Maple 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 the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- 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, whisk maple syrup, melted unsalted butter, eggs, and whole milk until smooth and fully incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing for tender muffins.
- Add pecans: Fold the roughly chopped pecans into the batter evenly.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare maple glaze: In a small bowl, whisk together confectioners’ sugar, maple syrup, melted butter, and hot water until smooth and pourable.
- Glaze the muffins: Drizzle the maple glaze over the warm muffins. Garnish each muffin with a pecan half for an attractive finish.
- Serve and enjoy: Let the glaze set slightly before serving. These muffins are best enjoyed fresh or within a day or two stored in an airtight container.
Notes
- Using pecan flour adds a rich, nutty flavor and moist texture to the muffins.
- Ensure all wet ingredients are at room temperature for better mixing and structure.
- The maple glaze adds an extra layer of sweetness and a beautiful sheen to the muffins.
- Store muffins at room temperature in an airtight container for up to 2 days or freeze for longer storage.
- For a dairy-free version, substitute unsalted butter and milk with plant-based alternatives.
- Make sure not to overmix the batter to keep the muffins tender and fluffy.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
