Maple Pecan Muffins
These are the ultimate fall muffins! They are soft and fluffy muffins with loads of maple flavour and crunchy pecans in every bite! These muffins work perfectly for breakfast, an on-the-go snack, or an after dinner treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 2 eggs room temperature
- 3/4 cups buttermilk* or yogurt or kefir, room temperature
- 1/2 cup oil
- 1/2 cup maple syrup room temperature
- 1 tbsp vanilla
- 3/4 cups pecans chopped
Instructions
- Preheat the oven to 375℉/190℃. Line the muffin liners with 12 liners and set aside. Chop pecans and set aside.3/4 cups pecans
- In a large bowl, add flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and cornstarch. Mix until combined and set aside.2 cups all-purpose flour, 1/2 cup white sugar, 1/4 cup brown sugar, 1 1/2 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp cornstarch, 1/2 tsp salt
- In a large bowl, whisk oil, eggs, maple syrup, vanilla, and yogurt. Whisk until well combined.2 eggs, 3/4 cups buttermilk*, 1/2 cup oil, 1/2 cup maple syrup, 1 tbsp vanilla
- Pour the dry into the wet and using a spatula, gently mix 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.3/4 cups pecans
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add some extra pecans on top.
- Bake the muffins at 375℉ for 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins stay fresh covered at room temperature for a few days, or 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.