Description
These Maple Pecan Muffins are moist, flavorful, and perfect for breakfast or a sweet snack. Featuring a rich blend of all-purpose and pecan flours, maple syrup in both the batter and a glossy glaze, and crunchy pecans throughout, they offer a deliciously nutty and sweet experience in every bite.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Add-ins
- 2 cups pecans (8 ounces or 227 grams), roughly chopped
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
Garnish
- Pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, pecan flour, baking powder, and kosher salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the maple syrup, melted butter, eggs, and whole milk until fully blended and smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Make sure not to overmix to keep muffins tender.
- Add Pecans: Fold in the roughly chopped pecans evenly into the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake Muffins: Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean and muffins are golden brown.
- Prepare Glaze: While the muffins bake, combine the sifted confectioners’ sugar, maple syrup, melted butter, and hot water in a small bowl. Whisk until smooth and well incorporated.
- Glaze Muffins: Remove the muffins from the oven and allow them to cool for about 10 minutes. Then, drizzle the maple glaze over each muffin.
- Garnish and Serve: Garnish each muffin with a pecan half placed on top of the glaze. Let the glaze set slightly before serving for best texture and flavor.
Notes
- Using pecan flour adds a deeper nutty flavor; you can substitute with almond flour if pecan flour is unavailable.
- Ensure all wet ingredients are at room temperature to help create a smooth batter and even baking.
- Do not overmix the batter, as this can make the muffins tough instead of tender and fluffy.
- The glaze adds sweetness and a shiny finish, but you can omit it for a less sweet muffin.
- 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: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
