Maple Pecan Muffins
Indulge in the irresistible charm of Maple Pecan Muffins, a delightful treat that combines the rich sweetness of pure maple syrup with the nutty crunch of chopped pecans. These muffins are moist and fluffy, thanks to the perfect blend of Greek yogurt (or sour cream) and milk, while a touch of ground cinnamon adds a cozy warmth. With just 15 minutes of prep time, these bakery-style muffins make an easy and quick breakfast, brunch centerpiece, or snack. Finished with a sprinkle of pecans on top for extra texture, they’re as visually appealing as they are delicious. Perfect for fall mornings or any time you crave a wholesome, maple-kissed treat, these muffins are sure to become a family favorite. Bake a batch today and enjoy them fresh, or store leftovers for later—if they last that long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 0.75 cup pure maple syrup
- 0.25 cup packed light brown sugar
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup plain Greek yogurt or sour cream
- 0.25 cup milk
- 1 cup chopped pecans
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, whisk together the melted butter, maple syrup, and brown sugar until well combined.
Add the eggs one at a time to the wet mixture, whisking until smooth after each addition.
Stir in the vanilla extract, Greek yogurt (or sour cream), and milk until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Do not overmix!
Fold in the chopped pecans, reserving a few to sprinkle on top of the muffins if desired.
Fill each muffin liner about two-thirds full with the batter.
Sprinkle the reserved pecans (if any) on top of the batter for garnish.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 169.9 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 579 mg | 45% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
