Name: Maple Pecan Muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 47 min
Cuisine: American
Ingredients: 2 cups (9 ounces or 255 grams) all-purpose flour; 1 cup (3.5 ounces or 99 grams) pecan flour; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup (11 ounces or 312 grams) maple syrup, at room temperature; ½ cup (4 ounces or 113 grams) unsalted butter, melted and cooled slightly; 2 large eggs, at room temperature; ¼ cup (2 ounces or 57 grams) whole milk, at room temperature; 2 cups (8 ounces or 227 grams) pecans, roughly chopped; 1 ½ cups (6 ounces or 170 grams) confectioners’ sugar, 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 the sweet nuttiness in this Maple Pecan Muffins Recipe. The combination of rich maple syrup and crunchy pecans gives every bite a warm, comforting hug—perfect for breakfast or a midday treat with coffee.

A close-up of a brown muffin with a slightly rough texture, topped with thick white icing that drips down its sides and a single pecan placed on top. The muffin sits on a white marbled surface, and behind it, there are more muffins with the same icing and pecan topping, slightly out of focus. The background is soft and light, making the muffin the main focus. 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

When I first tried this recipe, I was hooked—it's easy but tastes like you put in way more effort. The maple and pecan combo is one of my all-time favorites, and these muffins are perfectly moist without being too sweet.

Deep, natural sweetness: Using actual maple syrup in the batter (and the glaze!) gives the muffins a rich, authentic flavor that store-bought syrups can't match.
Crunchy pecan goodness: Pecans show up twice here—as finely ground flour and as chunky pieces—adding layers of texture you’ll crave.
Simple ingredients, impressive results: No fancy technique needed, and you probably already have most of this in your pantry.
Perfectly moist with a golden top: The melted butter and eggs make sure every bite is tender without falling apart.

Five small muffins sit on a large white plate over a white marbled surface. Each muffin has a golden brown base with a paper liner, topped with a thick layer of creamy white icing that drips slightly down the sides. A single pecan half is placed on top of each muffin, and some additional pecan halves are scattered around the plate. In the background, there is a white bowl with a spoon inside it. The overall look is neat and cozy, with warm colors against a clean, bright backdrop photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Maple Pecan Muffins Recipe pulls its weight to make the flavor pop and the texture just right. From the pecan flour to the maple syrup, these work in harmony to create a naturally sweet and nutty muffin you’ll want to eat warm out of the oven.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl filled with pecan flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of kosher salt, a small white ceramic bowl with smooth golden maple syrup, a small white ceramic bowl holding melted unsalted butter, two whole large brown eggs with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl of roughly chopped fresh pecans, a small white ceramic bowl filled with sifted confectioners’ sugar, a small white ceramic bowl with more maple syrup, a small white ceramic bowl with melted unsalted butter, a small white ceramic bowl containing hot water, and a small pile of glossy pecan halves arranged symmetrically, all 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 muffin, providing structure and the perfect crumb.
Pecan flour: This adds a delightful nuttiness and tenderizes the muffins for that melt-in-your-mouth feel.
Baking powder: Helps the muffins rise beautifully without any tangy flavor.
Kosher salt: A pinch to balance the sweetness and enhance all the flavors.
Maple syrup: The star sweetener that brings that classic maple flavor both inside and on top with the glaze.
Unsalted butter: Melted and cooled for moistness and a subtle richness that pairs perfectly with pecans.
Eggs: At room temp to make mixing smooth, eggs bind everything and contribute to fluffiness.
Whole milk: Adds moisture and helps create a tender texture.
Chopped pecans: For crunch and toasty bursts of flavor throughout the muffin.
Confectioners’ sugar: Used in the glaze for a smooth, sweet finish that sticks well.
Hot water: Just enough to thin the glaze to the perfect drizzling consistency.
Pecan halves: Optional garnish, making the muffins look as good as they taste.

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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 joys of baking muffins is how flexible they are. I sometimes swap out the pecans for walnuts or add a sprinkle of cinnamon for extra warmth. Feel free to tweak this Maple Pecan Muffins Recipe to suit your tastes or whatever nuts you have on hand.

Variation: Adding a handful of fresh or frozen blueberries is a juicy surprise I love; just toss them in gently at the end to avoid crushing.
Diet tweak: For a dairy-free version, I swap melted butter for coconut oil and whole milk for almond milk—results are still deliciously moist!
Extra crunch: Toast the pecans lightly before adding them to the batter to deepen their flavor.

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

Step 1: Prep Your Ingredients and Equipment

I find that having all my ingredients at room temperature, especially the eggs, maple syrup, and milk, makes mixing so much easier—and smoother batter means better muffins. Also, give your oven a good preheat to 375°F (190°C) so it’s ready for those muffins to rise perfectly the moment they go in.

Step 2: Mix Dry and Wet Ingredients Separately

In one bowl, mix your all-purpose flour, pecan flour, baking powder, and salt. In another bowl, whisk the maple syrup, melted butter, eggs, and milk until well combined. Keeping these groups separate at first helps the batter stay light and fluffy—over-mixing is the enemy!

Step 3: Combine and Fold in Pecans

Pour the wet ingredients into the dry and fold gently until just combined. Then, fold in the chopped pecans so they’re evenly distributed. Don’t go too far here—you want streaks of flour gone but a batter that’s tender.

Step 4: Fill Muffin Tins and Bake

Line your muffin tin with paper liners or grease well, then fill each cup about ¾ full. Pop them in the oven for about 15 minutes, and keep an eye on them—you’re looking for golden tops and a toothpick that comes out clean or with just a few moist crumbs.

Step 5: Make the Maple Glaze

While the muffins cool just a touch, whisk together confectioners’ sugar, maple syrup, melted butter, and hot water to a smooth glaze. Then drizzle it generously over the warm muffins and top each with a pecan half for that extra pretty, delicious touch.

Top Tip

Having baked these muffins multiple times, I’ve learned a few tricks that truly elevate them and make your baking experience smoother.

Maple Syrup Temperature: Always use maple syrup at room temperature to blend evenly without cooling down the batter.
Don’t Overmix: I always remind myself that folds—not stirs—keep muffins tender, so I mix just until everything is combined.
Toast Pecans First: Light toasting the pecans before chopping adds an irresistible crunch and intensifies the flavor.
Check Muffins Early: Ovens vary, so I start checking my muffins at 13 minutes to avoid overbaking.

How to Serve Maple Pecan Muffins Recipe

Maple Pecan Muffins - Serving Suggestion

Garnishes

I usually just add a perfect pecan half on top of each muffin right after glazing—it looks charming and adds a nice crunch. Sometimes I like a small dusting of additional powdered sugar for a snowy touch, especially if I’m serving them as a brunch centerpiece.

Side Dishes

These muffins are delightful on their own, but I love pairing them with a creamy yogurt parfait or fresh fruit salad in the morning. For a more indulgent treat, a scoop of vanilla ice cream in the afternoon works wonders!

Creative Ways to Present

For special occasions, I arrange these muffins on a tiered stand with small bowls of extra chopped pecans and maple syrup for drizzling. It’s an easy way to make the breakfast table look festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover muffins keep beautifully at room temperature in an airtight container for up to 3 days. I like to store them with a paper towel on the bottom and top to absorb moisture and keep them from getting soggy.

Freezing

These freeze wonderfully! Once cooled, I wrap muffins individually in plastic wrap and place them in a freezer bag. They’ll stay good for up to 3 months—perfect for future grab-and-go breakfasts.

Reheating

To warm frozen muffins, I unwrap and microwave them for about 20-30 seconds or pop them in a toaster oven at 325°F for 5 minutes. You get a warm, soft interior with a lightly crisped top that’s as good as freshly baked.

Frequently Asked Questions:

Can I use maple-flavored syrup instead of pure maple syrup?

It’s best to use 100% pure maple syrup because the flavor is richer and more natural, which really makes these muffins shine. Maple-flavored syrups often contain additives and can make the batter too sweet or artificial-tasting.

What can I substitute for pecan flour?

If you can’t find pecan flour, finely ground pecans or almond flour can be a good alternative. Just keep in mind that almond flour has a slightly different texture and flavor, but it will still add nuttiness to the muffins.

How do I prevent muffins from sticking to the pan?

Using muffin liners is my favorite foolproof method. If you prefer not to use liners, make sure to grease your pan well with butter or a non-stick spray. Also, allow muffins to cool slightly before attempting to remove them so they don’t fall apart.

Can I make this recipe vegan?

Great question! To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and vegan butter alternatives. The texture might be a touch different but still tasty.

Final Thoughts

This Maple Pecan Muffins Recipe has become one of my go-to treats whenever I want something a little special without fuss. They're satisfying, flavorful, and always a crowd-pleaser. I hope you enjoy making and sharing them as much as I do—they're like a little celebration in every bite.