Name: Maple Pecan Muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 47 min
Cuisine: American
Ingredients: 2 cups (9 ounces or 255 grams) all-purpose flour; 1 cup (3.5 ounces or 99 grams) pecan flour; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup (11 ounces or 312 grams) maple syrup, at room temperature; ½ cup (4 ounces or 113 grams) unsalted butter, melted and cooled slightly; 2 large eggs, at room temperature; ¼ cup (2 ounces or 57 grams) whole milk, at room temperature; 2 cups (8 ounces or 227 grams) pecans, roughly chopped; 1 ½ cups (6 ounces or 170 grams) confectioners’ sugar, 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 sweetness of these muffins that just feels like a comforting hug in the morning. The star of the show here is the Maple Pecan Muffins Recipe—a delightful blend of pecan flour and pure maple syrup that turns simple muffins into a cozy treat you'll want to make again and again.

The image shows a close-up of a single muffin with three main layers. The bottom layer is the textured muffin base in light brown with vertical ridges from the paper cup. The middle layer is a thick, creamy white icing that softly drips down the sides of the muffin. The top layer is a small, rich brown pecan placed neatly at the center of the icing. In the background, there are more muffins, slightly blurred, placed on a white marbled surface. The lighting is bright and natural. 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 get enough of these maple pecan muffins because they bring together deep, rich flavors in a way that feels special but is surprisingly easy. Baking these always fills my kitchen with the best aroma—the toasted pecans and warm maple syrup are magic. Plus, they're perfect for breakfast or a sweet snack.

Double Maple Goodness: Maple syrup isn’t just in the batter but also in the luscious glaze, so you get that authentic, rich maple flavor in every bite.
Pecan Flour Magic: Using pecan flour adds a nutty depth and extra moisture that makes these muffins incredibly tender.
Crunchy Pecan Bits: With roughly chopped pecans folded throughout, you get delightful crunches alongside soft muffin texture.
Simple Yet Fancy: These muffins look and taste like you spent hours on them but come together quickly and with straightforward ingredients.

Five brown cupcakes sit on a white plate placed on a white marbled surface. Each cupcake has a thick layer of white creamy icing that drips slightly down the sides. On top of each icing layer is a single light brown pecan half. Around the cupcakes on the plate and surface, there are a few scattered pecan halves and pieces. In the background, a white bowl with more icing and a wooden spoon can be seen. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Maple Pecan Muffins Recipe plays its part to build layers of flavor and perfect texture. The pecan flour is key—I always recommend looking for a finely ground one or making your own by pulsing pecans in a food processor. And don’t skip the room temperature eggs and milk; they blend better, creating a smoother batter.

Flat lay of a small mound of all-purpose flour on a white ceramic plate, a small bowl 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 brown eggs with clean shells, a small white bowl of whole milk, a white ceramic plate with roughly chopped pecans, a small white bowl of sifted confectioners’ sugar, a small white bowl with additional maple syrup, a small white bowl with melted unsalted butter, a small white bowl of hot water, and a white ceramic plate with whole pecan halves arranged neatly; all ingredients fresh and natural, perfectly balanced and symmetrical, 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: Provides structure and balances the nuts and syrup, giving the muffins their classic firmness.
Pecan flour: Adds deep, nutty flavor and tender crumb, making these muffins extra moist.
Baking powder: Gives the muffins a light, fluffy lift—don’t substitute with baking soda.
Kosher salt: Enhances the sweetness and nutty flavors without overwhelming.
Maple syrup: Genuine, room-temp syrup gives natural sweetness and that unmistakable maple taste.
Unsalted butter: Melted and cooled just enough to blend smoothly for richness without scrambling the eggs.
Eggs: Help bind everything and add richness—room temperature is best to avoid lumps.
Whole milk: Adds moisture and tenderness while balancing the syrup’s sweetness.
Chopped pecans: For crunch and to highlight the star nut flavor.
Confectioners’ sugar: For the smooth, sweet glaze on top, sifted for the best texture.
Hot water: Helps create a silky glaze consistency.
Pecan halves (garnish): Adds a pretty, rustic finishing touch that’s inviting and tasty.

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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 switching up these muffins depending on the season or my mood. You can easily tweak this Maple Pecan Muffins Recipe to fit your taste or dietary needs without losing that comforting feel.

Variation: For a slightly different twist, try swapping half the pecan flour with almond flour—this gives the muffins a softer crumb and even nuttier flavor.
Dietary modification: Use a dairy-free butter substitute to make the recipe vegan-friendly, and swap eggs for flax eggs; the texture is just a touch denser but still delicious.
Seasonal fruit addition: If you want a fruity note, fold in fresh or frozen chopped apples or pears with the pecans before baking—they complement the maple beautifully.

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

Step 1: Prep and Preheat Like a Pro

Start by preheating your oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners or greasing it well. I find paper liners make cleanup a breeze and give the muffins a nice rise without sticking. Let the maple syrup, eggs, and milk come to room temperature—this little step makes mixing smoother and yields better muffin texture.

Step 2: Mix Dry Ingredients Separately

In a large bowl, whisk together the all-purpose flour, pecan flour, baking powder, and kosher salt. This ensures the leavening is evenly distributed, so your muffins rise evenly without any bitter baking powder pockets. I like to give it a good stir to fluff up the flours—this helps keep muffins light.

Step 3: Combine Wet Ingredients Carefully

In another bowl, whisk the maple syrup, melted butter (cooled so it doesn’t cook the eggs), eggs, and milk until smooth and glossy. I always add the eggs one at a time and whisk well—makes the batter velvety and fully combined.

Step 4: Bring Wet and Dry Together Gently

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Overmixing can make muffins tough, so stop when you don’t see flour pockets anymore. Then fold in the chopped pecans for that welcome crunch.

Step 5: Fill, Bake, and Cool

Spoon the batter evenly into your muffin tin—about three-quarters full—and pop it in the oven for 15 minutes. I like to check at 12 minutes with a toothpick; it should come out clean or with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack. Trust me, cooling stops the baking and prevents soggy bottoms.

Step 6: Whip Up the Maple Glaze

While the muffins cool, whisk together confectioners’ sugar, maple syrup, melted butter, and hot water until smooth and pourable. Drizzle this icing over your muffins—some glaze pools in the nooks and crannies, adding that extra touch of sweetness. Top with a pecan half for that beautiful, inviting look.

Top Tip

After making this Maple Pecan Muffins Recipe dozens of times, I’ve learned a few tricks that really help you get bakery-quality results at home.

Avoid Overmixing: Fold the batter just until combined. I’ve made the mistake of overworking it and got muffins that were denser than I wanted.
Room Temperature Ingredients: It makes all the difference in texture. I set eggs and milk out about 30 minutes before baking to keep the batter smooth.
Chop Pecans by Hand: Roughly chopped pecans give better texture than finely ground ones—plus, you’ll get that satisfying crunch in every bite.
Cool Muffins Properly: Let the muffins cool for a few minutes before glazing, or else the glaze will run off instead of sticking beautifully.

How to Serve Maple Pecan Muffins Recipe

maple pecan muffins - Serving Suggestion

Garnishes

For me, a simple pecan half on each muffin is perfect—it adds a rustic charm and a little more crunch that pairs beautifully with the glaze. Sometimes I sprinkle a tiny pinch of flaky sea salt on top to balance the sweetness, and it always surprises guests in the best way.

Side Dishes

These muffins are wonderful on their own but also shine alongside a cup of strong black coffee or creamy chai latte. For a more filling breakfast, I like serving them with scrambled eggs or Greek yogurt topped with fresh berries.

Creative Ways to Present

I once made a brunch spread with these maple pecan muffins stacked on a tiered cake stand, garnished with fresh rosemary sprigs for an earthy aroma. They looked stunning and tasted just as good, especially with a drizzle of extra maple syrup on the side.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover muffins in an airtight container at room temperature for up to 2 days. They stay moist but I find they’re best enjoyed fresh or within that short window. If kept longer, they start to dry out a bit.

Freezing

This recipe freezes really well! I separate individual muffins with parchment paper in a freezer-safe bag. When I want one, I just pop it in the fridge overnight or thaw on the counter. No glaze before freezing—add that fresh after thawing for the best look and taste.

Reheating

To warm up leftovers, I microwave a muffin for 15–20 seconds or warm them in a 300°F oven for about 5 minutes. This revives the soft crumb and gently melts the glaze if added fresh. Avoid reheating too long or they dry out.

Frequently Asked Questions:

Can I substitute pecan flour with almond flour in the Maple Pecan Muffins Recipe?

Absolutely! Almond flour works well and will give the muffins a slightly different but still wonderful nutty flavor. Just keep in mind the texture might be a bit softer, and almonds are less oily than pecans, which could affect moisture slightly.

How do I ensure my maple glaze turns out smooth and not lumpy?

To get a silky glaze, always sift your confectioners' sugar before mixing, and whisk the ingredients thoroughly to dissolve any lumps. Adding hot water helps achieve the perfect pourable consistency. If lumps remain, strain the glaze through a fine mesh sieve for the smoothest finish.

Can I make these muffins gluten-free?

To make gluten-free maple pecan muffins, use a gluten-free all-purpose flour blend that includes xanthan gum for structure. Be sure to check that your baking powder is gluten-free. The pecan flour remains naturally gluten-free, so the flavors stay intact.

What’s the best way to chop pecans for these muffins?

I like to chop pecans by hand using a sharp knife so I can control the size. Aim for roughly chopped pieces rather than finely ground—they add lovely texture and bursts of flavor in each bite. If you don’t have a knife handy, a quick pulse or two in a food processor works, but be careful not to overdo it!

Final Thoughts

This Maple Pecan Muffins Recipe holds a special place in my baking repertoire because it’s an effortless way to make something feel luxurious and homemade. The balance of rich pecans and maple, the soft crumb, and that shiny glaze come together to delight every time. I hope you give it a go, enjoy the process, and end up with a batch full of golden, delicious muffins you’ll want to share (or maybe not!).