Maple and Pecan Muffins – Moist & Nutty Homemade Muffins

There’s something irresistibly comforting about the combination of maple syrup and pecan nuts. These Maple and Pecan Muffins bring together the rich, nutty flavor of pecans with the sweetness of maple syrup in a moist, delightful treat. Whether you’re serving these at a cozy brunch or as a snack, these muffins are bound to impress.

The Best Maple and Pecan Muffins

If you’re a fan of indulgent flavors with a bit of history, this is the recipe for you. Maple syrup, with its caramel-like sweetness, and pecan nuts, with their rich, buttery texture, have been loved for centuries. Together, they create a muffin that stays moist for days, thanks to the syrup that seeps through the layers, enhancing every bite.

Notes on Ingredients

• Maple Syrup: The star of the show, lending both sweetness and moisture to the muffins.
• Pecans: These nuts offer a delightful crunch and earthy flavor, perfect for balancing the syrup’s sweetness.
• Buttermilk: Helps keep the muffins tender, adding a slight tang that complements the syrup.
• Butter: Provides richness and a melt-in-your-mouth texture.
• Plain Flour: Gives structure to the muffins, while the baking powder and bicarbonate of soda ensure a good rise.

How to Make Maple and Pecan Muffins

1. Prepare the Muffin Tray: Start by lining a 12-hole muffin tin with paper cases and preheating your oven to 170°C (gas mark 3).
2. Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, and salt. This ensures that everything is evenly distributed.
3. Blend the Wet Ingredients: In a separate jug, whisk together the buttermilk, egg, and vanilla extract. Gradually incorporate this into the dry ingredients, mixing on a slow speed to avoid overworking the batter.
4. Add Butter and Maple Syrup: Slowly pour in the melted butter, then stir in 100ml of maple syrup and chopped pecans with a wooden spoon.
5. Fill the Cases: Spoon the mixture into the paper cases, filling each about two-thirds full. Drizzle the remaining maple syrup over the top, and place a pecan half in the center of each muffin.
6. Bake to Perfection: Bake the muffins for 20-30 minutes, until golden brown. A skewer inserted into the middle should come out clean. Let them cool in the tin before transferring them to a wire rack to cool completely.

How to Serve Maple and Pecan Muffins

Serve these muffins slightly warm to enjoy their full flavor. Pair them with a cup of hot coffee or tea for a delightful morning or afternoon treat. The pecan half on top provides a wonderful crunch to contrast the soft, moist muffin.

How to Store Maple and Pecan Muffins

These muffins store well, maintaining their moist texture for several days. Keep them in an airtight container at room temperature, and they’ll stay fresh for up to 3-4 days. If you need to keep them longer, they can be frozen. Just wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw them at room temperature or gently reheat in the oven.

FAQs About Maple and Pecan Muffins

The Best Maple and Pecan Muffins

Indulge in the delightful combination of Maple and Pecan Muffins, where rich maple syrup meets crunchy pecans for a treat that's as comforting as it is delicious. These moist muffins are easy to whip up, making them perfect for a cozy brunch or a quick snack. With their golden-brown tops and gooey syrupy bottoms, each bite offers a symphony of flavors and textures. Topped with a whole pecan, these muffins not only look appealing but also provide a satisfying crunch. Enjoy them fresh from the oven or store them for later; they stay deliciously moist for days! Perfect for any occasion, these muffins are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

  

• 350 g plain flour
• 160 g caster sugar
• three quarters tsp salt
• 1 and a half tsps baking powder
• half tsp bicarb
• 375 ml buttermilk
• 1 egg
• half tsp vanilla extract
• 70 g butter melted
• 240 g shelled pecan nuts chopped, plus 12 halves to decorate
• 200 ml maple syrup

Instructions

 

• Preheat the oven to 170 degs C/gas mark 3.
• Put the flour, sugar, baking powder and bicarb in a large bowl and mix until well combined.
• Put the buttermilk, egg and vanilla in a jug and combine together. Slowly pour into the flour mixture and beat on a slow speed until all the ingredients are incorporated.
• Pour in the melted butter and beat until incorporated. With a wooden spoon, stir in 100ml of the maple syrup and the chopped pecan nuts until evenly dispersed.
• Spoon the mixture into the paper cases until two-thirds full and drizzle the remaining syrup over the tops. Finish with a pecan half in the centre of each one.
• Bake in the oven for 20-30 minutes, until golden brown. A skewer inserted in the centre should come out clean. Leave the muffins to cool for a while in the tin before turning out onto a wire cooling rack to cool completely.