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 irresistibly cozy about waking up to the sweet, nutty aroma of fresh-baked Maple Pecan Muffins. This Maple Pecan Muffins Recipe is a little celebration of rich maple syrup and toasted pecans, making every bite a warm hug — perfect for your morning or anytime snack.

A single muffin sits on a white marbled surface, with a golden-brown textured base wrapped in a brown paper liner. On top, there is a thick layer of white icing that drips down the sides in uneven streams. At the peak of the muffin, two pecan nuts rest, adding a rich brown contrast to the white icing. In the blurred background, there are more similar muffins and a white bowl, all placed on the same white marbled texture. 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 always find myself reaching for this Maple Pecan Muffins Recipe when I want a blend of classic comfort with a touch of elegance. The pecan flour adds a subtle depth you won’t get with regular flour alone, and the double dose of pure maple syrup (both in the batter and the glaze!) makes these muffins stand out from the crowd.

Double Maple Goodness: Using maple syrup in both the muffins and the glaze delivers a deep, natural sweetness that feels just right.
Pecan Flour Magic: The pecan flour brings moistness and a toasty flavor that pairs beautifully with whole chopped pecans.
Quick & Easy: This isn’t a fussy recipe — you can have a batch baking in just 10 minutes and ready to enjoy shortly after.
Perfect Texture: Tender crumb on the inside with a slightly crunchy pecan topping and glaze makes every bite a treat.

Five small muffins sit on a white plate on a white marbled surface, each topped with a thick, light cream-colored frosting that drips down the sides. A single pecan half is placed on top of each muffin. Around the muffins on the plate and surface, there are a few scattered pecan halves. In the soft background, a white bowl with a wooden spoon inside is visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Maple Pecan Muffins Recipe is chosen not just for flavor but for texture and that unforgettable homemade charm. Here’s a bit about why they make the magic happen:

Flat lay of a small mound of all-purpose flour, a small mound of 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 large whole brown eggs, a small white bowl of whole milk, a small white bowl of roughly chopped pecans, a small mound of sifted confectioners’ sugar, a small white bowl with a few tablespoons of maple syrup, a small white bowl with melted unsalted butter, a small white bowl with clear hot water, and a neat pile of glossy pecan halves arranged symmetrically, 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: The base of the muffins, it keeps things light while giving structure.
Pecan flour: Adds moisture and a warm, nutty flavor that pairs perfectly with maple syrup.
Baking powder: Helps the muffins rise and stay fluffy.
Kosher salt: Balances sweetness and enhances overall flavor.
Maple syrup: Real maple syrup, not imitation, for that authentic sweetness and depth.
Unsalted butter: Gives richness without masking the maple flavor.
Large eggs: Bind everything together while adding moisture.
Whole milk: Adds tenderness and helps combine the ingredients smoothly.
Pecans (roughly chopped): Added for crunch and bursts of flavor in every bite.
Confectioners’ sugar: In the glaze, it adds sweetness and smooth texture.
Hot water: Helps thin the glaze so it drizzles perfectly.
Pecan halves: For garnish — they create a lovely, inviting look.

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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

One of the best things about this Maple Pecan Muffins Recipe is how open it is to little tweaks — I love experimenting with it and I encourage you to do the same!

Variation: Sometimes I swap out half the pecan flour for almond flour to switch up the nutty profile. It’s still delicious and gives a slightly softer crumb.
Dietary tweak: You can easily use a dairy-free butter alternative and a nut milk instead of whole milk to make these dairy-free without losing flavor.
Seasonal twist: Stir in a handful of chopped dried cranberries or fresh blueberries for a fruity punch in fall or spring.
Difficulty level: This recipe is perfectly beginner-friendly — just follow the steps and don’t overmix the batter.

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

Step 1: Mix the dry ingredients with love

Start by whisking together the all-purpose flour, pecan flour, baking powder, and kosher salt in a large bowl. This helps to evenly distribute the leavening and salt so every muffin rises perfectly and tastes balanced.

Step 2: Combine the wet ingredients gently

In a separate bowl, mix the room temperature maple syrup, melted butter (not hot!), eggs, and whole milk. Make sure your butter is cooled slightly so it doesn’t scramble the eggs—this is a small step that really makes your muffins smooth and tender.

Step 3: Bring it all together (don't overmix!)

Pour the wet ingredients into the dry and fold gently just until combined. Then, fold in the chopped pecans. It’s tempting to over-stir but stopping as soon as there are no dry patches will keep the muffins tender and light.

Step 4: Portion and bake with care

Spoon the batter into your muffin tin lined with paper cups or greased well. Fill each about ¾ full — this encourages a nice dome without spilling. Bake at 375°F (190°C) for about 15 minutes or until a toothpick comes out clean.

Step 5: Whip up the maple glaze

While the muffins cool, whisk the sifted confectioners’ sugar with maple syrup, melted butter, and hot water. The glaze should be thick but pourable. Drizzle it generously over warm muffins and top each with a pecan half for that extra touch.

Top Tip

Over the years, I’ve learned a few little tricks that make this Maple Pecan Muffins Recipe shine ever brighter. These tips really help nail the texture and flavor every time:

Room temperature ingredients: Make sure your eggs, maple syrup, milk, and butter aren’t cold — this helps the batter come together smoothly and the muffins bake evenly.
Don’t overmix: I’ve burned batches trying to fix dense muffins — folding gently and just enough to combine is the key to light crumb.
Use real maple syrup: The difference in flavor is huge. It gives a natural, rich sweetness you can't fake with syrups or honey.
Keep an eye on baking time: Muffins can dry out quickly, so start checking around 14 minutes and remove as soon as a toothpick inserted comes out clean.

How to Serve Maple Pecan Muffins Recipe

maple pecan muffins - Serving Suggestion

Garnishes

I love topping these muffins with a fresh pecan half right after drizzling the maple glaze — it not only looks inviting but adds a satisfying crunch. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top to enhance the maple’s sweetness, especially if serving with coffee.

Side Dishes

Pair your muffins with a creamy latte, or for an indulgent brunch, serve alongside scrambled eggs and crispy bacon. The nuts and maple sweetness balance savory dishes beautifully, making your breakfast or snack feel special.

Creative Ways to Present

For gatherings, I arrange a tiered platter with these muffins, fresh fruit, and little jars of whipped butter mixed with cinnamon or honey. Adding edible flowers or mini pumpkins in fall can turn these humble muffins into a centerpiece that gets lots of compliments!

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them moist without the glaze getting too sticky. If you like the glaze crisp, wait to drizzle it until just before serving.

Freezing

These muffins freeze beautifully. I freeze them unfrosted, wrapped tightly in foil or plastic wrap, then pop into a resealable bag. When you’re ready, thaw at room temperature and add glaze fresh — just like magic!

Reheating

I like to warm muffins for about 15 seconds in the microwave or 5-7 minutes in a 325°F oven to bring back that fresh-baked softness. Then, I drizzle the glaze on warm muffins to soak in perfectly.

Frequently Asked Questions:

Can I substitute pecan flour with almond flour?

Yes, you can substitute pecan flour with almond flour in this recipe. It will slightly change the flavor profile, adding a milder nutty taste, but the texture and moisture remain excellent. Just be sure to use finely ground almond flour for the best results.

What kind of maple syrup should I use?

I recommend using real, pure maple syrup (Grade A, preferably amber or darker) for the richest flavor. Avoid pancake syrups or flavored syrups as they won’t provide the authentic taste or texture this recipe needs.

Can I make these muffins gluten-free?

To make this recipe gluten-free, you’ll need to replace the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Keep the pecan flour and follow the rest of the recipe as is. The texture will be slightly different but still delicious.

How long do the muffins stay fresh?

Stored in an airtight container at room temperature, these muffins stay fresh for up to 3 days. For longer storage, freeze them unfrosted and glaze after thawing to enjoy that fresh-baked flavor.

Final Thoughts

This Maple Pecan Muffins Recipe holds a special place in my kitchen because it’s the kind of treat that feels both cozy and a little fancy all at once. I hope you enjoy baking and sharing these with the people you care about as much as I do. Trust me, once you’ve tried these, they’ll be a new go-to whenever you want a sweet, nutty comfort in muffin form!