5 from 108 votes
Maple Pecan Muffins Recipe
Maple Pecan Muffins combine the rich sweetness of maple syrup with the crunch of chopped pecans, creating a tender and moist muffin. The batter is made with a simple mixture of flour, baking powder, sugar, eggs, and milk acidulated with lemon juice or vinegar to add slight acidity, enhancing the rise. The result is a golden-brown muffin with a delicate crumb and a subtle nutty flavor, topped with whole pecans for extra texture. These muffins make a flavorful option for breakfast or snack time.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
269 kcal
Course:
Brunch
Cuisine:
American, International, British
Ingredients
- ⅓ cup + 1 tablespoon maple syrup
- 4 ounces pecan plus 12 extra for topping
- ⅔ cup + 1 tablespoon milk see the note
- 1 tablespoon lemon juice see the note, or white vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- salt optional, a pinch
- 4 ounces caster sugar
- 3 ounces butter see the note, salted
- 2 egg large
Instructions
- 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.
Cup of Yum
Notes
- Use buttermilk instead of milk and lemon juice to skip the acidifying step; use 175 ml buttermilk.
- Cool melted butter before mixing to avoid cooking the eggs prematurely.
- Allow the milk and lemon juice mixture to rest for a few minutes to form curds, improving muffin texture.
- Bake until muffins are golden brown and firm when touched, approximately 20 minutes.
- Let muffins cool on a wire rack to keep their texture from becoming soggy.
Nutrition Information
Serving
12muffins
Calories
269kcal
(13%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.2g
(10%)
Cholesterol
44mg
(15%)
Sodium
169mg
(7%)
Potassium
114mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
245IU
(5%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 269
% Daily Value*
| Serving | 12muffins | |
| Calories | 269kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 169mg | 7% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.