Maple Pecan Muffins

Maple pecan muffins are warm and cozy muffin made with real maple syrup, hearty oats and crunchy pecans, drizzled with a sweet maple glaze.

Maple Pecan Muffins

Maple pecan muffins are a warm and cozy muffin sweetened with real maple syrup and brown sugar. These muffins are soft, yet tender and contain hearty oats and crunchy toasted pecans for a little texture. The cooled and baked muffins are then drizzled with a sweet maple glaze made with additional maple syrup and a dash of pure maple extract for the ultimate maple flavor. These muffins are a great breakfast or brunch treat and freeze really well, so can they easily be made ahead and stored in the freezer.

How to Make Maple Pecan Muffins

This recipe uses 100% real maple syrup in the muffins and a dash of pure maple extract in addition to the maple syrup for the glaze. Be sure to read the tips below on how to toast the pecans -if you’ve never toasted pecans prior to baking with them, you are really missing out! Toasting the pecans before using them brings out a richer, more “nutty” flavor. This step can even be done in advance, since toasted pecans will keep for several weeks.

Ingredients

For the muffins

• 1 1/2 cups all-purpose flour
• ¼ cup brown sugar
• 3 tsp baking powder
• 1 tsp salt
• ½ cup real maple syrup
• ¼ cup vegetable oil
• 1 large egg beaten
• ½ cup milk
• 3/4 cup rolled oats
• 1/3 cup finely chopped toasted pecans plus additional for garnish (optional)

For the glaze

• 1/2 cup powdered sugar
• 1 T real maple syrup
• 1 tsp maple extract, pure
• 2-3 tsp water

Instructions

In a large mixing bowl, combine the 1 1/2 cups all-purpose flour, ¼ cup brown sugar, 3 tsp baking powder and 1 tsp salt. In a medium sized mixing bowl or large liquid measuring cup, whisk together the ½ cup real maple syrup, ¼ cup vegetable oil, and 1 large egg, ½ cup milk.

Make well in the center of the dry ingredients and pour in the wet ingredients; mix until just combined. Fold in the 3/4 cup rolled oats and 1/3 cup finely chopped toasted pecans.

Scoop batter into greased muffin tins and bake at 375°F for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool muffins in pan 5 minutes, then remove muffins from pan and place on a wire rack to cool completely.

Combine glaze ingredients (1 T real maple syrup, 1 tsp maple extract, 2-3 tsp water, 1/2 cup powdered sugar); drizzle over cooled muffins and top additional chopped pecans for garnish (optional).

Tips for Maple Pecan Muffins

• To toast nuts: spread nuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store in an airtight container if not using right away.
• This recipe has only been tested using 100% real maple syrup 
• Store in airtight container for up to 72 hours
• Muffins freeze well sealed in an airtight container for up to 3 months

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