Maple Pecan Muffins
Sweet, nutty, and irresistibly moist, these Maple Pecan Muffins feature pecan flour for a protein boost and a rich maple glaze for extra flavor. Perfect for breakfast, snacks, or brunch, they’re quick to make, naturally wholesome, and ideal for everyday enjoyment.
Equipment
- 1 muffin pan
- Muffin paper liners
- 1-Tablespoon cookie dough scoop
- Medium mixing bowl (for dry ingredients)
- Large mixing bowl (for wet ingredients)
- Wire cooling rack
- Small bowl (for glaze)
Ingredients
For the Muffins:
- 2 cups 255 g all-purpose flour
- 1 cup 99 g pecan flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup 312 g maple syrup, room temperature
- ½ cup 113 g unsalted butter, melted and cooled
- 2 large eggs room temperature
- ¼ cup 57 g whole milk, room temperature
- 2 cups 227 g pecans, roughly chopped
For the Maple Glaze:
- 1 ½ cups 170 g confectioners’ sugar, sifted
- 3 Tbsp maple syrup room temperature
- 2 Tbsp unsalted butter melted and cooled
- 1 Tbsp hot water
- Pecan halves for garnish
Instructions
- Prepare Oven and Muffin Pan: Preheat and Line – Begin by positioning your oven rack in the center of the oven and preheating it to 400°F (204°C). While the oven warms up, line a standard 12-cup muffin pan with paper liners. This ensures your muffins won’t stick and will release easily after baking. Lightly greasing the liners with butter or nonstick spray can further prevent sticking if desired.
- Mix Dry Ingredients: Combine Flours and Leavening – In a medium-sized bowl, measure and add the all-purpose flour and pecan flour. Sprinkle in the baking powder and kosher salt. Using a whisk, stir thoroughly to evenly distribute the leavening agents and salt throughout the flours. This step ensures each muffin rises consistently and has a uniform texture. Set aside once fully mixed.
- Prepare Wet Ingredients: Blend Butter, Syrup, Eggs, and Milk – In a large mixing bowl, pour in the room-temperature maple syrup. Add the melted and slightly cooled butter, two large eggs, and the whole milk. Using a hand mixer or a whisk, beat the mixture until smooth and fully combined. The result should be a glossy, uniform wet base that will give the muffins a moist and tender crumb.
- Combine Dry and Wet Mixtures: Fold Gently – Gradually add the dry flour mixture to the wet ingredients in small portions. Using a spatula or wooden spoon, fold the ingredients together gently until just incorporated. Avoid overmixing; the batter should be slightly lumpy. Overmixing can develop gluten in the flour, leading to dense muffins instead of soft, fluffy ones.
- Add Pecans: Incorporate Nuts – Roughly chop the pecans if you haven’t done so already, and gently fold them into the batter. This ensures that every bite has a crunchy, nutty flavor. Make sure the nuts are evenly distributed throughout the batter without overmixing.
- Portion the Batter: Scoop into Pan – Using a 1-Tablespoon cookie dough scoop (or a standard tablespoon), portion about 4 generous scoops of batter into each muffin liner. Fill each cup evenly to allow the muffins to bake uniformly. Smooth the tops lightly with the back of the scoop or a spoon if necessary.
- Bake the Muffins: Golden Perfection – Place the muffin pan in the preheated oven. Bake for 22 to 24 minutes, rotating the pan halfway through for even browning. The muffins are done when the tops are domed, lightly golden, and a toothpick or skewer inserted into the center comes out with only a few crumbs attached.
- Cool the Muffins: Rest Before Glazing – Remove the pan from the oven and allow the muffins to cool in the pan for 10 minutes. Then carefully transfer the muffins onto a wire cooling rack to cool completely. Cooling before glazing prevents the glaze from melting off, ensuring a smooth, glossy finish.
- Prepare Maple Glaze: Mix Glaze Ingredients – In a small bowl, combine the sifted confectioners’ sugar, maple syrup, melted and cooled butter, and hot water. Stir continuously until the mixture forms a thick, pourable glaze. Adjust consistency with a tiny splash of water if it’s too thick. The glaze should be thick enough to cling to the muffins but still flow slightly.
- Glaze and Garnish: Dip and Decorate – Working quickly, hold each cooled muffin upside down and dip the top into the prepared glaze. Lift and turn the muffin right side up on a wire rack. Immediately press a pecan half gently into the center for garnish. Repeat this process for all muffins. Allow the glaze to set for 5–10 minutes before serving.
- Serve and Store: Enjoy or Preserve – Serve these muffins at room temperature for the best flavor and texture. If storing, place them in an airtight container or under a cake dome at room temperature. They remain fresh for up to 2 days. For longer storage, muffins can also be frozen individually and thawed as needed, maintaining their soft, moist texture.
Notes
- For best results, use room-temperature ingredients to ensure a smooth batter and even baking.
- Pecan flour adds protein and a subtle nutty flavor, but you can replace it with almond flour if needed.
- Measure flour accurately using a kitchen scale or by spooning into the measuring cup and leveling with a knife to avoid dense muffins.
- Gently fold dry ingredients into wet ingredients to prevent overmixing and tough muffins.
- Roughly chopped pecans give delightful texture, while pecan halves create an attractive topping for the glaze.
- Use a cookie dough scoop for uniform muffin size, ensuring even baking and professional presentation.
- Cooling muffins before glazing is crucial to prevent the glaze from melting and running off.
