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    You are in: Home / Recipes / Maple Pecan Muffins Recipe
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    Maple Pecan Muffins

    Maple Pecan Muffins. Photo by tigerduck

    1/1 Photo of Maple Pecan Muffins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    tigerduck's Note:

    This recipe has been on my BF's wish list for some time. I finally made them today as a Sunday breakfast muffins and the second batch is still in the oven. We really like them and we're quite happy that we didn't halve the recipe. The recipe makes 20, but hey, muffins freeze beautifully. I wrap them individually in foil before freezing and take one out before I leave the house for work or university. By noon it will be ready to eat. If you want them for breakfast just take them out the evening before. Please note: If you prefer a spicer muffin there is a variation given at the end.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases.
    2. 2
      Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
    3. 3
      In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
    4. 4
      In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
    5. 5
      Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding.
    9. 9
    10. 10
      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.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 30, 2006


      Great muffins! I halved this recipe and used the full amount of maple syrup. I'm glad I did as I think the same amount, in the full recipe, might have been lost. Thinned out some yoghurt with milk to use in place of the buttermilk and subbed walnuts for the pecans (pecans are generally unavailable in Greece). Result: Great-tasting muffin with tender crumb. Loved by all.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2006


      I halved this recipe because I have 1 only 12 muffin baking pan & I didn't have 60 pecan halves, so I got 10 of these lovelies! I love nutmeg, so made the spice version. Baking is a fearsome challenge for me as I haven't completely mastered my convection oven since moving here, but I watch things closely & these were perfect in closer to 20 min for me. Love em, duck! Thx for posting. :-)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Maple Pecan Muffins

    Serving Size: 1 (1467 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 257.3
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 4.7 g
    Cholesterol 47.4 mg
    Sodium 176.2 mg
    Total Carbohydrate 25.8 g
    Dietary Fiber 1.7 g
    Sugars 11.3 g
    Protein 4.3 g

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