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!
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 1/3 cup dark brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 1/4 tsps baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 large eggs room temperature
- 2/3 cups buttermilk* or yogurt or kefir, room temperature
- 1/2 cup oil
- 1/3 cup maple syrup room temperature
- 1 tbsp vanilla
- 3/4 cups pecans chopped, plus more for topping
Instructions
- Preheat the oven to 375℉/190℃. Line the muffin tin with 12 liners and set aside. Chop pecans and set aside.3/4 cups pecans
- In a large bowl, add the dry ingredients. Mix until combined and set aside.1 3/4 cups all-purpose flour, 1/3 cup white sugar, 1/3 cup dark brown sugar, 1 1/2 tsp cinnamon, 1 tsp baking soda, 1 1/4 tsps baking powder, 1 tbsp cornstarch, 1/4 tsp salt
- Into a large bowl, add the wet ingredients. Whisk together until well combined, 2-3 minutes.2 large eggs, 2/3 cups buttermilk*, 1/2 cup oil, 1/3 cup maple syrup, 1 tbsp vanilla
- Add the dry into the wet. With a spatula, gently combine until a soft batter forms and almost all the flour streaks are gone.
- Add the chopped pecans into the bowl and mix in a few times. When no flour streaks are showing, stop mixing.3/4 cups pecans
- Evenly divide the batter between 12 liners. Sprinkle some extra pecans on top.
- Bake the muffins at 375℉ for 15-20 minutes. The muffins are ready when a toothpick inserted comes out clean.
- These muffins are best served fresh, and stay good in the refrigerator in an airtight container for up to 1 week!
Notes
*To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.