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

There's something so comforting about the warm spice and nutty sweetness of these muffins. This Maple Pecan Muffins Recipe really stands out thanks to the rich pecan flour and real maple syrup that give it that cozy, homemade touch you'll want to bake again and again.

The image shows a close-up of a muffin on a white marbled surface. The muffin has a brown textured base with vertical paper ridges and a soft, slightly cracked top layer. A smooth, off-white icing drips down from the top, covering part of the muffin’s peak and front side. On top of the icing, there is one whole, glossy brown pecan placed in the center. In the background, there are more muffins with similar icing and pecan toppings, slightly out of focus, arranged on the white marbled surface with a white bowl visible in the far right background. 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

Honestly, these muffins feel like a little bit of fall in every bite—crunchy pecans mingle with a gentle maple sweetness that’s hard to beat. I was hooked the first time I made this recipe, and I bet you’ll feel the same after your first batch.

Two Kinds of Pecan Goodness: The pecan flour keeps the crumb moist and tender, while the chopped pecans add just the right crunch.
Maple Syrup Magic: Using maple syrup in both the batter and glaze boosts the depth of sweetness naturally.
Perfectly Balanced Sweetness: The glaze adds a smooth finish without overpowering the nutty flavors.
Quick & Easy: From mixing to baking, these muffins come together fast — ideal for busy mornings or last-minute treats.

Five small muffins are placed on a white plate over a white marbled surface. Each muffin is golden-brown with a smooth, light cream-colored icing dripping slightly down the sides. A single pecan half is placed on top of the icing of each muffin. Around the plate and muffins, a few additional pecan halves are scattered. In the background, there is a white bowl with a wooden spoon inside. The scene is bright and softly lit, focusing on the textures of the muffins and the creaminess of the icing. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic lies almost entirely in its thoughtful ingredients that complement each other beautifully — pecan flour gives richness, maple syrup adds natural sweetness, and butter brings it all together perfectly. When shopping, look for fresh pecan flour or grind your pecans finely at home for best flavor.

Flat lay of a small mound of all-purpose flour, a small bowl of finely ground pecan flour, a small bowl of baking powder, a small bowl of kosher salt, a small white bowl filled with golden maple syrup, a small white bowl with melted butter, two large whole brown eggs with clean shells, a small white bowl of whole milk, a handful of roughly chopped pecans, a small bowl of sifted confectioners’ sugar, a small white bowl with additional maple syrup for glaze, a small white bowl of melted butter for glaze, a small white bowl with hot water, and several glossy pecan halves arranged neatly for garnish, all ingredients fresh and natural, 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 backbone for structure, giving the muffins a light but sturdy crumb.
Pecan flour: Adds nutty flavor and moisture that makes these muffins feel special.
Baking powder: Helps the muffins rise nicely and stay fluffy.
Kosher salt: Balances sweetness and highlights the maple and pecan flavors.
Maple syrup: Real maple syrup brings authentic sweetness and depth—avoid imitation syrups here.
Unsalted butter: Melted and cooled so it blends smoothly, offering a rich and tender crumb.
Eggs: They bind everything together while adding moisture and richness.
Whole milk: Adds just the right amount of liquid to soften the batter without thinning it.
Chopped pecans: Provide crunch and texture in each bite.
Confectioners’ sugar: Used for the glaze, it dissolves easily and creates a silky sweetness.
Hot water: Helps melt the glaze ingredients together smoothly.
Pecan halves: A pretty finishing touch that also amps up the nutty appeal.

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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 to tweak this recipe slightly depending on the season or what I have on hand. It’s flexible enough to get creative — and I encourage you to have fun making it your own.

Variation: Once, I swapped half the pecan flour for almond flour to add a slightly different nutty note — it was a hit with my family.
Dairy-Free Option: Use coconut oil instead of butter and almond milk in place of whole milk for an allergy-friendly version.
Extra Spice: Add a pinch of cinnamon and nutmeg to the batter if you want a more autumnal vibe.
Maple Boost: Drizzle extra maple syrup over warm muffins right before serving for a sticky-sweet finish.

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

Step 1: Mix the Dry Ingredients

I start by combining the all-purpose flour, pecan flour, baking powder, and kosher salt in a large mixing bowl. It’s key to whisk these well so that your baking powder and salt are evenly distributed — that way, every muffin rises and tastes balanced.

Step 2: Blend the Wet Ingredients

In a separate bowl, whisk together the maple syrup, melted butter (cooled just slightly so it doesn’t cook the eggs), eggs, and milk until smooth. Using room-temperature eggs and milk helps everything mix seamlessly, preventing lumps and ensuring a tender texture.

Step 3: Combine Dry and Wet

Pour the wet ingredients into the dry and fold gently until just combined — you want a lumpy batter, not overmixed. Then fold in the chopped pecans. Overmixing is my biggest muffin mistake, so I take my time here to keep the crumb light.

Step 4: Bake & Cool

Scoop the batter into a lined or greased muffin tin, filling each about ¾ full. Pop them in a preheated oven at 375°F (190°C) for roughly 15 minutes, or until a toothpick comes out clean. Let them cool for a bit before glazing—that way the warmth helps the glaze settle perfectly on top.

Step 5: Whip Up the Maple Glaze

Whisk together the confectioners’ sugar, maple syrup, melted butter, and hot water until smooth. Then, drizzle it over the warm muffins and top each with a pecan half for a charming, glossy finish.

Top Tip

From baking these muffins a dozen times, I've learned a few tricks that really up the game and make your kitchen experience smooth and enjoyable.

Use Room Temperature Ingredients: This helps everything combine evenly and prevents curdling or lumps in your batter.
Don't Overmix: Gently folding the batter keeps the crumb light and fluffy; overworking it can make muffins tough.
Cool Muffins Before Glazing: Applying glaze to warm, not hot, muffins allows it to set nicely without running off.
Toast Your Pecans: Toasting pecans lightly before chopping intensifies their flavor, adding that extra wow factor.

How to Serve Maple Pecan Muffins Recipe

maple pecan muffins - Serving Suggestion

Garnishes

I usually keep it simple and stick with pecan halves on top of the glaze—the natural look is charming and lets the maple and pecan notes shine. Occasionally, a light dusting of cinnamon sugar adds a cozy warmth that's lovely for chilly mornings.

Side Dishes

These muffins are wonderful alongside a hot cup of coffee or chai tea. For brunch, I like pairing them with fresh fruit like berries or sliced apples to add freshness and contrast to the sweet, nutty muffins.

Creative Ways to Present

For holiday gatherings, I arrange the muffins on a beautiful tiered stand with little jars of maple butter or whipped cream nearby for guests to dollop on top. It makes the moment feel extra special—and is always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to two days to keep their tender crumb. After that, they can dry out, so I recommend refrigerating if you want them longer than that.

Freezing

These muffins freeze beautifully. I wrap them individually in plastic wrap then place them in a freezer-safe bag. When I want a treat, I just thaw them overnight in the fridge or pop them straight into the microwave for a quick warm-up.

Reheating

Reheating in the microwave for about 20 seconds or in a toaster oven for a few minutes works great. The glaze softens slightly, and the muffins taste almost fresh-baked again.

Frequently Asked Questions:

Can I substitute pecan flour with almond flour?

Absolutely! Almond flour makes a great substitute and provides a slightly different but delicious nutty flavor. Just keep in mind the texture will be a tiny bit different—almond flour tends to make baked goods a little moister and denser.

How do I store these muffins to keep them fresh?

Store the muffins at room temperature in an airtight container for up to two days. For longer storage, refrigerate for up to a week or freeze them individually wrapped to enjoy later.

Can I make this recipe vegan?

To make these muffins vegan, swap the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and replace butter with coconut oil or a vegan butter substitute. Use a plant-based milk instead of whole milk.

What kind of maple syrup should I use?

For the best flavor, I recommend using 100% pure maple syrup, preferably Grade A amber or darker. Avoid pancake syrups or artificial maple flavorings, as they won't provide the same depth of sweetness.

Final Thoughts

This Maple Pecan Muffins Recipe truly feels like a little slice of home. It’s the kind of treat you’ll want to make when you need a cozy pick-me-up or want to impress friends with simple, satisfying flavors. Give it a go and watch these muffins become a fast favorite in your kitchen, just like they did in mine.