Description
Delight in these moist and flavorful Maple Pecan Muffins featuring a blend 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 sweet snack.
Ingredients
Scale
Muffins
- 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
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 and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- 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 until smooth and fully incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; avoid overmixing to ensure tender muffins.
- Add pecans: Fold in the roughly chopped pecans evenly throughout the batter.
- Fill muffin cups and bake: Divide the batter evenly into the prepared muffin tin cups, filling each about 3/4 full. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
- 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.
- Cool and glaze muffins: Remove muffins from the oven and let them cool in the tin for 10 minutes. Then, transfer to a wire rack. Drizzle the maple glaze over the warm muffins and top each with a decorative pecan half.
Notes
- Using pecan flour adds a delightful nutty flavor and boosts texture.
- Room temperature ingredients help create a smooth batter that rises evenly.
- Do not overmix the batter to avoid dense muffins.
- The glaze adds extra sweetness and moistness; adjust maple syrup quantity to taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
