Maple Pecan Breakfast Muffins
These easy Maple Pecan Breakfast Muffins combine sweet maple syrup and crunchy toasted pecans in a tender, fluffy muffin, perfect for a quick morning treat or snack.
Ingredients
Check ingredients as you go.
- Batter
- Wet ingredients
Let’s make it
Preparation
Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or lightly grease it.
Dry ingredients mixing
In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Nut preparation
Add the chopped pecans to a dry skillet over medium heat and toast them until fragrant and slightly browned, about 3-4 minutes. Stir constantly to avoid burning. Once toasted, remove from heat and let them cool slightly.
Wet ingredients mixing
In a separate bowl, whisk together the buttermilk, maple syrup, melted butter, and beaten egg until well combined.
Batter assembly
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing to keep muffins tender.
Adding nuts
Fold the toasted pecans into the batter carefully, reserving a few to sprinkle on top of the muffins before baking.
Filling and topping
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved pecans evenly on top.
Baking
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Finishing
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Optionally, brush the tops with additional maple syrup for extra sweetness and shine. Transfer the muffins to a wire rack to cool completely or serve warm.
Tips & notes
Do not overmix the batter to avoid tough muffins; fold ingredients just until combined. Toasting the pecans enhances their flavor but watch closely to prevent burning. You can substitute buttermilk with plain yogurt mixed with a little milk if needed.
Saving it for later
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the muffins wrapped individually in plastic wrap and place in a freezer-safe bag for up to 3 months.
Reheating
To reheat, warm muffins in a microwave for 15-20 seconds or in a preheated 175°C (350°F) oven for 5-7 minutes until warmed through. If frozen, thaw at room temperature before reheating.
