Description
These Maple Pecan Muffins are moist, flavorful, and perfect for breakfast or a sweet snack. Made with warm cinnamon and real maple syrup, they’re loaded with crunchy chopped pecans and have a delightful golden crust topped with extra nuts.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) maple syrup
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (120 g) chopped pecans, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the melted butter, maple syrup, milk, eggs, and vanilla extract, mixing thoroughly.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently fold them together, being careful not to overmix.
- Add Pecans: Fold in the chopped pecans evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about two-thirds full, then sprinkle extra chopped pecans on top for a crunchy finish.
- Bake: Bake in the preheated oven for 18-20 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- You can substitute milk with almond milk for a dairy-free alternative.
- Use fresh pecans for the best flavor and crunch.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
