Maple Pecan Muffins

Easy Maple Pecan Muffins are such a treat. They are super soft and fluffy muffins with sweet maple flavour and nutty pecans in every bite!

Okay officially diving into all things autumn baking and starting off strong! These muffins are so incredible and scream fall in all the perfect ways!

The sweetness from the maple syrup pairs perfectly with the nuttiness of the pecans. Every bite just has you going back for more.

These muffins come together in one bowl and use simple, every day ingredients! Let's get to baking.

For more muffin recipes, try Bakery Style Sour Cream Blueberry Muffins, Chocolate Zucchini Streusel Muffins, and The Best Banana Muffins.

Jump to:

• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• Check out these recipes
• Maple Pecan Muffins

Ingredients Notes

Feel free to scroll through this section to view key ingredients for these Maple Pecan Muffins!

• All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
• Brown sugar – I used dark brown sugar, but light brown sugar works as well!
• Cornstarch – Used to enhance the muffin texture.
• Eggs – Must be at room temperature before starting your bake.
• Maple Syrup - I used regular maple syrup, make sure it's at room temperature. You can also use table syrup, but the maple flavour won't be as strong and shine through.
• Oil – I used a flavourless oil. You can also use melted and cooled butter instead.
• Pecans – Make sure to chop them up into smaller pieces so that the muffins rise properly.
• Yogurt – Make sure to use a thick yogurt like Greek or kefir. This stabilizes the muffins and brings out soo much texture. You can also use buttermilk. *To make buttermilk, stir 2/3 cups of milk with 1 tbsp of lemon juice. Allow to sit on your counter for at least 10 minutes before using.

Step by step instructions

Here is how to make and bake these Maple Pecan Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Chop pecans.

Step 2 - Mix dry ingredients. In a large bowl, add the sifted dry ingredients; flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and cornstarch. Mix until combined and set aside.

Step 3 – Whisk wet ingredients. In a large bowl, whisk together the wet ingredients; oil, eggs, maple syrup, vanilla, and yogurt. Whisk until well combined, 2-3 minutes.

Step 4 - Combine. Add the dry ingredients into the wet. With a spatula, gently stir to make a soft batter.

Step 5 – Add in pecans. Add the chopped pecans into the bowl and mix in a few times.

Step6 – Scoop. Evenly divide the batter between 12 liners. Sprinkle extra pecans on top.

Step 7 – Bake. Bake the muffins at 375°F for 15-20 minutes. The muffins are a toothpick inserted comes out clean.

These muffins stay fresh at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise is because the batter gets over-mixed. Once you see no flour streaks, stop mixing.
• Chop pecans. Make sure the pecans are chopped into small pieces. If you use large pieces of pecans in the batter, the muffins won't rise properly.

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