Description
This Maple Pecan Muffins recipe combines the rich flavors of pecan flour and maple syrup to create moist, flavorful muffins topped with a sweet maple glaze and garnished with pecan halves. Perfect for breakfast or a tasty snack, these muffins are a delightful treat with a nutty texture and natural sweetness.
Ingredients
Scale
For the Muffins
- 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
For the Maple Glaze
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pecan flour, baking powder, and kosher salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the maple syrup, melted butter, eggs, and whole milk together until smooth and fully incorporated.
- Make Muffin Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix to keep the muffins tender. Fold in the roughly chopped pecans evenly.
- Fill Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Prepare Maple Glaze: While the muffins bake, whisk together the sifted confectioners’ sugar, maple syrup, melted butter, and hot water in a small bowl until smooth and glossy.
- Apply Glaze: Remove muffins from the oven and allow them to cool slightly, about 5 to 7 minutes. Then, drizzle or brush the maple glaze over each muffin to coat the tops.
- Garnish: Immediately press a pecan half onto the top of each glazed muffin for garnish and added texture.
- Cool and Serve: Let the muffins cool completely in the tin or on a wire rack for best texture. Serve warm or at room temperature and enjoy the nutty, maple sweetness.
Notes
- Ensure all wet ingredients are at room temperature to help them incorporate better and create a tender muffin crumb.
- Pecan flour adds a rich nutty flavor; if unavailable, finely ground pecans can be used as a substitute.
- Do not overmix the batter to avoid dense muffins; folding until ingredients are just combined is key.
- The glaze adds extra moisture and sweetness, so don’t skip it for the full flavor experience.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
