Best 4 Maple Pecan Muffins Recipes
Indulge in the delightful aroma of freshly baked Maple Pecan Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are a harmonious blend of sweet maple syrup, crunchy pecan nuts, and moist, fluffy muffin batter. Each bite is an explosion of textures and flavors, making them the perfect treat for breakfast, brunch, or a sweet afternoon snack. With simple ingredients and easy-to-follow instructions, these muffins are a breeze to make, even for novice bakers. This recipe also includes variations for those with dietary restrictions, such as gluten-free and vegan options, ensuring that everyone can enjoy these delectable muffins.
Check out the recipes below so you can choose the best recipe for yourself!
MAPLE PECAN MUFFINS
Super flavorful whole grain muffin sweetened with maple syrup and chock full of pecans. The first time I made these my husband kept saying, "Do NOT lose this recipe! This is great!" I don't remember where I originally saw it, but I'm posting it here for safekeeping at his request.
Provided by Deb in TX
Categories Quick Breads
Time 23m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Mix dry ingredients (except pecans) in large mixing bowl.
- Beat together egg, maple syrup, milk, butter and vanilla.
- Stir into dry mixture just until moistened. Stir in pecans.
- Spoon batter into greased muffin pans.
- Sprinkle cinnamon sugar lightly on top of muffins before baking.
- Bake 15-20 minutes or until golden brown.
- Makes 12 muffins.
BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)
I bought a 20lb bag of bananas at Krogers for $1.00 and have been trying to use them all up. This is one of the recipes I made in the process. It was by far the most scrumptious recipe that I made. It could also be made into a bread, but I made muffins. This is definitely my new default banana bread recipe! Imade a double batch and ended up with 39 muffins. I made half with the called for maple syrup/pecan topping and half with a cream cheese topping. To make the cream cheese topping, I whipped 6oz cream cheese with 1/4 cup brown sugar and 1/4 cup maple syrup. These were absolutely heavenly fresh out of the oven. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour.
Provided by Andrew Mollmann
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 18
Steps:
- Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
- Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
- Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
- Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
- Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
- Bake at 375 for 20 minutes. Makes about 18 good sized muffins.
MAPLE PECAN MUFFINS (VEGAN, GLUTEN-FREE, DAIRY-FREE)
A super moist, easy, and healthy muffin recipe that will satisfy all ages and especially those with allergies or lifestyles that are gluten-free, dairy-free, or vegan.
Provided by Emma Fowler
Categories Bread Quick Bread Recipes Muffin Recipes
Time 37m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line with paper liners.
- Stir water and flax seed meal together in a bowl; set aside until "flax egg" is thickened, about 10 minutes.
- Whisk gluten-free all-purpose flour, pecans, coconut flour, baking soda, baking powder, and salt together in a large bowl. Add flax egg, maple syrup, coconut oil, and vanilla extract to flour mixture and mix well until batter is smooth. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until muffin tops are starting to brown, about 17 minutes. Cool muffins in the tin for a few minutes before removing.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 26.8 g, Fat 7.9 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 261.4 mg, Sugar 11.2 g
NIGELLA LAWSON MAPLE PECAN MUFFINS
This is a Nigella Lawson recipe from 'Feasts'. It is slightly sweet and has a tender crumb. The wheatgerm makes it, sort of healthy.
Provided by daisy M
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Fill a 12 cup muffin tray with paper liners or butter it.
- You can also use mini-muffins in which case it will make about 28.
- Reserve 1/4th of the chopped pecans.
- Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
- In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
- Pour the liquids into the dry mixture.
- Gently fold to mix.
- The batter can have some lumps.
- Do not overmix because these muffins can get tough.
- Spoon into the muffin tins.
- Chop the remaining nuts finely and mix with the brown sugar.
- Sprinkle a little on the top of each muffin.
- Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
- The nut topping turns golden but the muffins will be very pale.
- Remove muffins to a cooling rack.
- Serve them warm or at room temperature, may be with some more maple syrup.
Tips:
- Muffin Pan Preparation: Before beginning, preheat your oven to 400°F (200°C) and line a cupcake pan with 12 paper liners.
- Measuring Ingredients: For accurate results, use measuring cups and spoons to measure ingredients.
- Mixing the Batter: To avoid over-mixing, which can result in tough muffins, mix the batter only until the ingredients are well combined.
- Filling the Muffin Cups: Fill each muffin liner about ⅔ full to prevent overflowing during baking.
- Baking Time: Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cooling and Storing: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months.
Conclusion:
Indulge your taste buds with these delectable Maple Pecan Muffins, a harmonious blend of sweet and nutty flavors. The tender and moist muffin centers, studded with crunchy pecans and enveloped in a maple-infused glaze, create a delightful treat that is perfect for breakfast, brunch, or as an afternoon snack. With their irresistible aroma and tantalizing taste, these muffins are sure to become a favorite in your kitchen. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more!
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