Best Maple Pecan Muffins Recipes

MAPLE PECAN MUFFINS

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)

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 BUTTERMILK MUFFINS

Steps:

• Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases.
• Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
• In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
• In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
• Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
• Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
• Fold in the chopped pecans. Fill the prepared cups two-thirds full. Top each muffin with 3 pecan halves. For even baking, half-fill any empty cups with water.
• Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding.
• VARIATION:.
• For Pecan Spice Muffins, substitute an equal quantity of golden syrup for the maple syrup. Increase the cinnamon to 1/2 tsp, and add 1 tsp ground ginger and 1/2 tsp grated nutmeg, sifted with the dry ingredients.

MAPLE PECAN MUFFINS (VEGAN, GLUTEN-FREE, DAIRY-FREE)

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.

LOW SODIUM MAPLE PECAN MUFFINS

Steps:

• Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
• Mix flours and pecans in a large bowl. Put egg yolks, milk, maple syrup and melted butter into a medium size bowl. Put egg whites into another bowl. Beat with an electric mixer at high speed until soft peaks form. Add sugar 1 T. at a time, beating well after each addition. Whites should be glossy, very white and form stiff peaks.
• Use the same beaters to beat the milk mixture until well blended. Pour milk mixture over dry ingredients and fold in until dry ingredients are fairly well moistened. Scrape the egg whites over the top and fold in gently, just until blended.
• Fill cups almost to the top with batter. Bake about 20 minutes until lightly browned. Cool in pan about 10 minutes.

NIGELLA LAWSON MAPLE PECAN MUFFINS

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.

SWEET POTATO MUFFINS WITH MAPLE PECAN STREUSEL TOP

Steps:

• 1. Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
• 2. PREPARATION FOR STREUSEL Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
• 3. For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
• 4. Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
• 5. In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
• 6. Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
• 7. Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.

SWEET POTATO MAPLE PECAN MUFFINS

Steps:

• 1. pre heat oven to 350.
• 2. with a hand mixer (or by hand) mix together sweet potatoes, sugars & eggs.
• 3. add in the maple syrup & oil.
• 4. in a separate bowl sift the flour and add the baking powder, baking soda, cinnamon, salt & chia or flax ( optional)
• 5. slowly start incorporating the dry ingredients into the wet ingredients with a spatula, add in the chopped pecans.
• 6. and pour into paper lined or buttered muffin cups, bake for about 15 to 20 mins, or until toothpick comes out clean, depends on your oven, let cool and enjoy!

MAPLE PECAN MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.