Maple pecan muffins are a delicious breakfast treat you want to have to start your morning routine. They’re packed with nutty pecans and flavorsome maple syrup.
Easy maple pecan muffins
Maple syrup and pecan nuts are a delicious pair that you can never get enough of. All sorts of recipes were created using these classic combinations.
From cakes to cupcakes, from bread rolls to muffins, the choices are endless.
And here, I’m sharing my easy maple pecan muffins recipe that you can make in a jiffy. I tested many times to create these scrumptious muffins on our usual busy mornings. And I’m so chuffed that 5 out of 5 times I did it in literally half an hour.
It is that easy.
And needless to say that the muffins taste amazing. They are soft, fluffy, and moist. And they have the right level of sweetness, so you won’t feel guilty after enjoying them.
Best of all, the muffins have that delicious yet delicate aroma of maple syrup married with pecans.
Why you should make maple pecan muffins for breakfast
These delicious muffins are so filling and satisfying you will be reaching for them first thing in the morning with your favorite cup of coffee or tea.
The combo of maple syrup and pecans offers more than just flavor and a comforting bite but also gives some good health benefits that we should not ignore.
Is maple syrup better than sugar?
So, is maple syrup better than sugar? I would have to say yes. Maple syrup is one of the purest form, natural sweeteners you will find.
Though it should be consumed in moderation, maple syrup actually contains a lot of health benefits i.e. various minerals, numerous antioxidants, and lower GI than sugar. It is also believed that this sap of the maple tree can help fight inflammatory disease, protect against cancer, enhance the effect of antibiotics, etc.
Sugar, on the other hand, is usually refined and processed with any nutritional benefits almost completely stripped away.
In the matter of taste, maple syrup also comes in many different grades – the lightest in color and flavor is golden, and the strong in flavor and color is very dark. What you choose is a personal preference.
What makes muffins moist?
The key to a moist muffin is the proportion of the wet and dry ingredients. And the choice of wet ingredients – which in this case would be white vinegar or lemon juice, milk, and butter – creates the softness and moisture in the muffins.
When combined together, the milk and vinegar/ lemon juice actually produce buttermilk that helps the muffins be moist.
More muffin recipes
If like me, you love having muffins , you may want to check my other muffin recipes for inspiration.
You can enjoy the muffins for breakfast or have them as sweet snacks to company your cup of tea or coffee.
I promise all recipes are easy to recreate and do not require fancy ingredients. Most, if not all, of them are pretty ordinary items in our pantry.
Check out my double chocolate chip muffins, almond flour pumpkin muffins, pistachio muffins, orange blueberry muffins, or orange cardamom muffins. I’m sure, there is something for everyone in your household.
And watch this space as I’m still posting more muffin recipes. They’re on the way.
The key ngredients for maple pecan muffins
So, to make these amazingly delicious and easy-to-make muffins, you will need maple syrup, chopped pecan nuts plus a dozen for adding on top, milk, white vinegar or lemon juice, all-purpose flour, baking powder, caster sugar, salted butter or unsalted butter and two large eggs. If using unsalted butter, then you can add a pinch of salt.
Also, something to note, if you decide to use buttermilk, then you can leave out the regular milk and lemon juice/white vinegar. Remember, it is either/or, so do not add both!
The equipment you need to make your muffins
The equipment needed to make these delicious muffins are fairly standard for most baking recipes. So it’s worth investing in ones that will get you through long-time usage. You will need the following:
- Mixing bowls
- Kitchen scale
- Measuring spoons
- Measuring jug
- Handheld mixer, whisk, or stand mixer
- Muffin tin
- Muffin cases
How to make the most delicious maple pecan muffins
These pecan maple muffins are so easy to make. As long as you have the main ingredients, you will want to make these again and again.
The hardest thing about this recipe (which is not hard at all!) is chopping the pecan nuts. Keep a dozen pecan nuts to add to the top of the muffins.
Start off by preheating your oven. I mentioned in a previous post the importance of preheating to give baked goods the initial blast of heat so they can rise properly.
Once this is done, prepare your DIY buttermilk by adding milk and lemon juice or white vinegar in a jug. Remember not to stir it; just let it sit for a few minutes while you get the other ingredients ready.
In a mixing bowl, place the all-purpose flour, baking powder, castor sugar, melted salted butter, maple syrup, milk+vinegar mixture, and eggs. Use a handheld or stand mixer to mix all ingredients until you get a smooth batter.
Keep in mind that if you are using salted butter, you don’t have to add a pinch of salt. Likewise, if you choose to use unsalted butter you can add a pinch of salt. Or, feel free to omit it if you like to.
When you have mixed all the ingredients into a smooth batter, gently fold the chopped pecans into the batter. Then scoop the batter onto your prepared muffin cases in the muffin tin.
Use the remaining pecan nuts to top the muffin.
Bake the muffins for 20 minutes until golden and firm to the touch. Or you can check if they are fully cooked by piercing them with a toothpick or a cake tester. When it comes out clean the muffins are ready.
Allow the muffins for a few minutes in the muffin tin before transferring them onto a wire rack. You can serve them warm or let them cool.
How to store your maple muffins
Storing these moreish muffins is simple. Store them in an airtight container at room temperature for 3 to 5 days or in the fridge for up to 7 days.
They can also be frozen for up to 6 weeks. Once you take them out and thaw them, don’t refreeze the muffins. Eat the thawed maple pecan muffins within 3 days of removing them from the freezer.
Thank you for checking this maple pecan muffin recipe. Hope you like it. Please share your feedback in the comments below. I really appreciate it.
Maple pecan muffins recipe
- Mixing bowls.
- Kitchen scale.
- Measuring spoons.
- Measuring jug
- handheld mixer
- Stand mixer
- Muffin tin.
- Muffin cases
- ⅓ cup + 1 tablespoon maple syrup
- 4 ounces pecan nuts plus 12 extra for topping
- ⅔ cup + 1 tablespoon milk see the note
- 1 tablespoon lemon juice or white vinegar see the note
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- A pinch of salt optional
- 4 ounces caster sugar
- 3 ounces salted butter see the note
- 2 large eggs
- Roughly chop the pecan nuts, set aside.
- Melt the butter in a microwave or on a double boiler and let it cool.
- Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
- Put the milk in a jug and squeeze in the lemon juice or white vinegar. Do not stir. Leave it aside.
- In a mixing bowl, place all-purpose flour, baking powder, caster sugar, a pinch of salt, maple syrup, cooled melted butter, and eggs.
- Using a handheld or stand mixer, beat the ingredients together until you get a nice thick and smooth batter.
- Fold the chopped pecans into the batter and scoop the batter into muffin cases.
- Bake your maple pecan muffins in preheated oven at 180°C/ 350°F (170°C/ 338°F for fan oven), or at gas mark 4 for about 20 minutes or until they are golden brown and firm to the touch.
- Leave the muffins for about 2-3 minutes before you serve them warm, or you can transfer them onto a cooling rack.
- If you like, you can use buttermilk for this recipe instead of ordinary milk. When you do so, you can omit the lemon juice/ white vinegar. Just put 6 fluid ounces/ 175 milliliters of buttermilk.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.