Description
These Maple Pecan Muffins are a delightful treat featuring the rich flavors of pecan flour and maple syrup both in the batter and a luscious glaze. Perfect for breakfast or a snack, they offer a tender crumb and a sweet, nutty taste with a beautiful pecan garnish.
Ingredients
Scale
Muffins
- 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
Glaze
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
- 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 another bowl, whisk the maple syrup, melted unsalted butter, eggs, and whole milk until the mixture is smooth and uniform.
- Incorporate Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Pecans: Fold in the roughly chopped pecans evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full for optimal rise.
- Bake Muffins: Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Prepare Glaze: While the muffins bake, make the glaze by mixing the sifted confectioners’ sugar, maple syrup, melted butter, and hot water in a small bowl until smooth.
- Apply Glaze: Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack and brush or drizzle the maple glaze over the warm muffins.
- Garnish: Decorate each muffin with a pecan half on top of the glaze for an attractive finish.
- Cool and Serve: Allow the glaze to set and the muffins to cool completely before serving to enjoy the best texture and flavor.
Notes
- Use room temperature ingredients to ensure even batter mixing and better muffin texture.
- Pecan flour can be made by finely grinding pecans if you can't find it pre-made.
- The glaze adds extra moisture and sweetness; don't skip it for best flavor.
- Chop pecans roughly to add texture without overpowering the batter.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 22 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
