Maple Pecan Muffins Recipe
These are the real deal, the best maple pecan muffins you'll ever try! After testing and perfecting muffin recipes for six months, I’ve mastered the techniques for creating bakery-style muffins and worked them into a few easy, step-by-step instructions so you can make foolproof, wow-factor muffins at home!
Servings: 10 muffins
Ingredients
- 3 cups (360g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1 ½ cups (171g) pecans roughly chopped
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (118ml) vegetable oil
- 1 cup (240ml) maple syrup
- 1 tsp vanilla extract
Crumb Topping
- ¾ cup (90g) all-purpose flour
- ⅓ cup (71g) brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup (57g) unsalted butter melted
Instructions
- In a mixing bowl combine the flour, granulated sugar, cinnamon, baking powder, salt, and chopped pecans. Stir together and set aside.3 cups (360g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 tsp ground cinnamon, 2 tsp baking powder, 1 tsp salt, 1 ½ cups (171g) pecans
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, maple syrup, and vanilla extract, stir to combine.2 large eggs, 1 cup (240ml) buttermilk, ½ cup (118ml) vegetable oil, 1 cup (240ml) maple syrup, 1 tsp vanilla extract
- Gradually mix the dry ingredients into the wet ingredients, mixing by hand just until combined. The batter will be thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC and make the crumb topping.
- In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter. Use your hands to squeeze the mixture together. Set the crumb aside until ready to use.¾ cup (90g) all-purpose flour, ⅓ cup (71g) brown sugar, 1 tsp ground cinnamon, ¼ tsp salt, ¼ cup (57g) unsalted butter
- For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Take the topping and crumble it into fine crumbs over each muffin, pressing it on slightly. Sprinkle the tops with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.