Description
These Maple Pecan Muffins are a delightful treat combining the nutty flavor of pecan flour and crunchy pecans with the rich sweetness of maple syrup. Enhanced with a luscious maple glaze and garnished with pecan halves, these muffins offer a perfect balance of moist texture and rich flavors, ideal for breakfast or a sweet snack.
Ingredients
Scale
Muffin Batter
- 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)
Maple Glaze
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pecan flour, baking powder, and kosher salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk the maple syrup, melted butter, eggs, and whole milk until thoroughly blended.
- Incorporate Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined, avoiding overmixing to ensure tender muffins.
- Add Pecans: Fold in the roughly chopped pecans evenly into the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake Muffins: Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Maple Glaze: While muffins are baking, mix the sifted confectioners’ sugar, maple syrup, melted butter, and hot water in a small bowl until smooth and glossy.
- Cool and Glaze: Let the muffins cool for about 10 minutes after baking. Then, drizzle the maple glaze evenly over each muffin.
- Garnish: Place a pecan half on top of each glazed muffin for an elegant finishing touch.
- Serve: Allow the glaze to set for a few minutes before serving warm or at room temperature for best flavor.
Notes
- Using pecan flour adds a rich, nutty flavor and moist texture to the muffins.
- Ensure all wet ingredients are at room temperature to create a smooth batter and proper rise.
- Do not overmix the batter to avoid dense muffins.
- The glaze adds extra sweetness and a beautiful finish but can be omitted for a less sweet option.
- 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: 23 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
