Name: Maple Pecan Muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 47 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (9 ounces or 255 grams); 1 cup pecan flour (3.5 ounces or 99 grams); 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup maple syrup, at room temperature (11 ounces or 312 grams); ½ cup unsalted butter, melted and cooled slightly (4 ounces or 113 grams); 2 large eggs, at room temperature; ¼ cup whole milk, at room temperature (2 ounces or 57 grams); 2 cups pecans, roughly chopped (8 ounces or 227 grams); 1 ½ cups confectioners’ sugar, sifted (6 ounces or 170 grams); 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 truly comforting about these soft, fragrant muffins with a sweet maple glaze and crunchy pecans. This Maple Pecan Muffins Recipe blends rich maple syrup and nutty pecan flour to make your mornings feel cozier instantly—trust me, your kitchen will smell incredible.

A close-up view of a single muffin on a white marbled surface shows a golden-brown textured base with a paper baking liner. The muffin is topped with a creamy white icing that drips down one side, and a brown pecan nut sits neatly on top at the center. In the blurred background, similar muffins with the same icing and pecan topping are visible, arranged on the same white marbled surface. The light is soft, highlighting the smooth icing and the nut’s ridges. 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

I’m genuinely excited to share this Maple Pecan Muffins Recipe because it’s one of those rare bakes that brings together simple ingredients with intense, cozy flavor. You'll find yourself reaching for seconds... or thirds.

Double Maple Flavor: The maple syrup in both the batter and the glaze makes these muffins sweet and layered with that wonderful maple richness.
Nutty Goodness: Using pecan flour plus chopped pecans adds so much texture and depth of flavor that’s impossible to resist.
Quick & Easy: No fancy equipment, and the prep takes just about 10 minutes—you can whip these up even on a busy morning.
Perfect for Gifting: These muffins look beautiful with pecan halves on top, making them a thoughtful and tasty homemade treat for friends and family.

Ingredients & Why They Work

Each ingredient in this Maple Pecan Muffins Recipe plays a key role in creating that tender texture and hearty, maple-kissed flavor we all want on a quiet morning or weekend brunch.

Flat lay of a small mound of all-purpose flour, a small bowl of finely ground pecan flour, a few whole baking powder crystals scattered naturally, a small pinch of kosher salt crystals, a small white bowl filled with amber maple syrup, a small white bowl with melted golden unsalted butter, two large whole eggs with clean shells, a small white bowl of whole milk, a handful of roughly chopped pecans spread neatly, a small white bowl heaped with sifted white confectioners’ sugar, a small white bowl with a few pecan halves arranged for garnish 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: Provides structure while keeping the muffins light and fluffy.
Pecan flour: Adds a deep, nutty dimension that complements the pecan pieces beautifully.
Baking powder: The leavening agent that gives these muffins their rise and airy crumb.
Kosher salt: Balances sweetness and amplifies other flavors.
Maple syrup: The star ingredient giving natural sweetness and that unmistakable maple aroma.
Unsalted butter: Adds richness and moisture for tender crumb, make sure it's melted but not hot!
Eggs: Bind the ingredients and add structure, room temperature eggs mix in better.
Whole milk: Keeps the batter moist and soft, I often use milk straight from the fridge but let it warm slightly.
Chopped pecans: For delightful crunch and bursts of flavor inside every bite.
Confectioners’ sugar: Creates a smooth, sweet glaze that finishes the muffins with flair.
Hot water: Helps dissolve the sugar in the glaze for a silky finish.
Pecan halves for garnish: Sprinkled on top, they add visual appeal and an extra nutty crunch.

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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

While I love the blend of pecan flour and maple syrup exactly as is, don't hesitate to put your own spin on these muffins. It’s all about what feels right in your kitchen!

Variation: I’ve swapped out pecans for walnuts a few times and loved the nuttier vanilla whispers it brings—feel free to experiment with your favorite nuts.
Dietary tweak: Use a dairy-free milk and vegan butter to make these friendly for dairy-sensitive friends; the texture stays just as lovely.
Seasonal touch: Toss in some fresh or dried cranberries for a pop of color and tartness if you're baking in fall or winter.

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

Step 1: Prep your dry ingredients

Start by whisking together your all-purpose flour, pecan flour, baking powder, and kosher salt in a large bowl. I like breaking up any lumps now so the batter stays smooth later—this also evenly distributes the baking powder for a perfect rise.

Step 2: Mix wet ingredients and maple syrup

In a separate bowl, combine the maple syrup, melted butter (just slightly cooled so it doesn’t cook the eggs), eggs, and whole milk. I gently whisk these together until everything is well combined and glossy—this step is where the muffin magic begins.

Step 3: Combine wet and dry

Pour the wet ingredients into your dry mix. Stir gently until just combined—don’t overmix! You want the batter to look a little lumpy but without big pockets of flour. Fold in the chopped pecans last to keep that crunch evenly distributed.

Step 4: Bake to perfection

Divide the batter evenly into a greased or lined muffin tin—this recipe fills about 12 standard-sized cups. I find using an ice cream scoop helps keep portions consistent and clean. Bake in a preheated 375°F (190°C) oven for about 15 minutes or until a toothpick inserted comes out clean. Keep a close eye near the end to avoid over-baking, which can dry out the muffins.

Step 5: Make the maple glaze & finish

While the muffins bake, whisk the confectioners’ sugar with maple syrup, melted butter, and hot water until smooth. Once muffins cool slightly (warm, not hot), brush the glaze on top and garnish each with a pecan half. The glaze sets quickly, giving a shiny, sweet finish.

Top Tip

From baking these muffins dozens of times, I’ve learned a few little tricks that really boost your success and flavor.

Melted Butter Temperature: Always let melted butter cool slightly; too hot and it can cook your eggs or make the batter greasy.
Mixing Batter: Stir just until combined to avoid tough muffins—gentle folding is your friend here.
Glaze Application: Brush glaze on warm muffins, not fresh from the oven, to allow the glaze to soak in but not melt completely off.
Baking Consistency: Use an oven thermometer to ensure your oven's temperature is accurate, so muffins bake evenly every time.

How to Serve Maple Pecan Muffins Recipe

Maple Pecan Muffins - Serving Suggestion

Garnishes

I usually keep it simple with the pecan half on top to add that rustic look and extra crunch. Sometimes, I sprinkle a tiny pinch of flaky sea salt on the glaze for a sweet-salty balance that’s irresistible, especially if I’m sharing them with friends who love adventurous flavors.

Side Dishes

Pair these muffins with a steaming cup of coffee or chai latte, and if you’re serving brunch, fresh fruit or a yogurt parfait balances out the sweetness wonderfully. I’ve also enjoyed them alongside scrambled eggs or a creamy cheese plate for a cozy weekend treat.

Creative Ways to Present

Once, I arranged these muffins on a tiered dessert stand with autumn leaves and fresh apples surrounding them for a fall brunch — guests loved the cozy vibe. You can wrap individual muffins in parchment and twine as thoughtful homemade gifts too.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to 3 days. I find layering them with parchment paper helps prevent sticking to the glaze, keeping them looking as fresh as when out of the oven.

Freezing

I love freezing these muffins individually wrapped in plastic wrap and then placed in a freezer bag. They keep well for about 2 months, and it’s such a treat to defrost one for a quick snack or breakfast with zero mess.

Reheating

To warm a frozen or leftover Maple Pecan muffin, I pop it in the microwave for just 15-20 seconds or briefly into a toaster oven to revive that soft crumb and slightly melty glaze—perfect as if freshly baked.

Frequently Asked Questions:

Can I substitute pecan flour with almond flour?

Absolutely! Almond flour can be used as a substitute, but it will slightly change the flavor and texture — almond flour tends to be a bit finer and milder, so your muffins might be a touch less nutty but still delicious.

Do I have to use pecans in the batter and as garnish?

You can definitely adjust the pecan amount or omit the garnish if needed. Chopped pecans add crunch and richness, but the muffins will still taste great without them or if you swap for another nut like walnuts.

What’s the best way to store these muffins?

Store at room temperature in an airtight container up to 3 days or freeze wrapped individually for longer storage. Reheat gently to preserve texture and flavor.

Can I make this recipe vegan?

Yes! Swap eggs with flax eggs or applesauce, use a plant-based milk, and substitute butter with vegan butter or coconut oil. The texture will be slightly different but still tasty.

Final Thoughts

These Maple Pecan Muffins hold a special place in my baking routine because they bring a little extra warmth and sweetness to the start of my day. The blend of pecan flour and maple creates a comforting treat that’s easy enough for weeknights but special enough for guests. I can’t wait for you to try this recipe and discover your own favorite way to enjoy them—whether straight from the oven or with a pat of butter and a cup of coffee.