Name: Maple Pecan Muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 47 min
Cuisine: American
Ingredients: 2 cups (9 ounces or 255 grams) all-purpose flour; 1 cup (3.5 ounces or 99 grams) pecan flour; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup (11 ounces or 312 grams) maple syrup, at room temperature; ½ cup (4 ounces or 113 grams) unsalted butter, melted and cooled slightly; 2 large eggs, at room temperature; ¼ cup (2 ounces or 57 grams) whole milk, at room temperature; 2 cups (8 ounces or 227 grams) pecans, roughly chopped; 1 ½ cups (6 ounces or 170 grams) confectioners’ sugar, sifted; 3 Tablespoons maple syrup, at room temperature; 2 Tablespoons unsalted butter, melted and cooled slightly; 1 Tablespoon hot water; pecan halves, for garnish

There’s something undeniably cozy about moist, nutty, and sweet treats first thing in the morning. This Maple Pecan Muffins Recipe has always been my go-to when I want to bring a little autumn warmth into the kitchen, even when it’s not fall. The blend of real maple syrup and pecan flour creates a tender crumb that’s just irresistible.

A golden brown muffin in a white paper liner sits on a white marbled surface, topped with a thick layer of white icing that drips slightly down the sides, and crowned with a single glossy brown pecan. In the background, there are more muffins with the same icing and pecan topping, softly blurred, with a white bowl also visible. The scene is bright and clean with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Pecan Muffins Recipe
Top Tip
How to Serve Maple Pecan Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Pecan Muffins Recipe

Why You'll Love This Recipe

What I love most about this recipe is how it turns simple ingredients into something extraordinary. The combination of maple and pecan flavors feels comforting yet sophisticated, making these muffins perfect for family breakfasts or weekend brunches with friends.

Rich, Natural Sweetness: Using real maple syrup in both the batter and glaze adds a layered sweetness that’s pure and flavorful.
Textural Delight: Combining pecan flour with chopped pecans gives these muffins a soft-yet-nutty bite that’s so satisfying.
Easy to Prep: Despite its gourmet feel, this recipe is straightforward and quick — you’ll have muffins ready in under an hour.
Versatile: These muffins are wonderful on their own or dressed up with a glaze, making them great for any occasion.

The image shows five muffins on a white plate, each topped with a thick layer of creamy white icing that drips slightly over the edges. A single pecan half is placed on top of each muffin as decoration. The muffins have a golden brown color and a slightly rough, baked texture. Around the plate, whole and broken pecan halves are scattered. In the background, there is a white bowl filled with icing and a wooden spreading tool resting inside. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Maple Pecan Muffins Recipe lies in the ingredient synergy — each element plays a role in flavor, texture, or moisture. I always recommend using fresh, quality pecans and pure maple syrup to get the best results.

Flat lay of a small mound of all-purpose flour, a small mound of finely ground pecan flour, a small white bowl of baking powder, a small white bowl of kosher salt, a small white bowl filled with amber maple syrup, a small white bowl with melted butter, two large whole eggs with clean shells, a small white bowl of whole milk, a small white bowl filled with roughly chopped pecans, a small white bowl with sifted confectioners’ sugar, a small white bowl with additional maple syrup, a small white bowl with melted butter, a small white bowl of hot water, and a few glossy pecan halves for garnish, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure to the muffins, balancing the softness from the pecan flour.
Pecan flour: Adds a wonderful nutty richness and tender crumb that's unique to this recipe.
Baking powder: Gives the muffins their perfect rise and fluffiness.
Kosher salt: Enhances all the other flavors without overpowering the sweetness.
Maple syrup: The star of the show — imparts natural sweetness and that signature maple flavor.
Unsalted butter: Adds richness and moisture; melting it first helps to combine the batter evenly.
Eggs: Bind ingredients together, give structure, and contribute to the muffin’s tenderness.
Whole milk: Keeps the muffins moist and adds just the right amount of liquid.
Chopped pecans: Give bite and a delightful crunch to contrast with the soft crumb.
Confectioners’ sugar: Provides a smooth, sweet base for the glaze.
Hot water (for glaze): Helps thin the glaze to just the right consistency for drizzling.
Pecan halves (for garnish): Offer a beautiful finishing touch, making the muffins look as good as they taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this recipe depending on the season or mood. Sometimes I’ll add a pinch of cinnamon or swap out the pecans for walnuts for a different crunch. Feel free to tailor it to your own cravings—it’s a forgiving batter that loves experimentation.

Variation: Sprinkling a handful of chocolate chips into the batter turns these into a maple-chocolate pecan delight — one of my favorite weekend indulgences!
Dairy-free option: Substitute coconut oil for butter and almond milk for whole milk, and you’ve got a tasty vegan-friendly twist.
Add fruit: Fresh blueberries or chopped apples can bring a juicy contrast that brightens the earthy pecan flavor.

Step-by-Step: How I Make Maple Pecan Muffins Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, pecan flour, baking powder, and kosher salt in a large bowl. This ensures even distribution and makes it easier to fold the wet ingredients in later without overmixing. Overmixing is the enemy of tender muffins, so be gentle here!

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the maple syrup, melted butter (not too hot, you don’t want to cook the eggs), eggs, and whole milk. I find that bringing all the wet ingredients to room temperature helps them blend smoothly without clumping.

Step 3: Gently Fold and Add Pecans

Pour the wet mixture into the dry ingredients and stir carefully until just combined. It’s okay if the batter looks a little lumpy — that means tender muffins ahead! Fold in the chopped pecans last to spread them evenly without breaking them down.

Step 4: Portion and Bake

Spoon the batter into a lined or greased muffin tin, filling each cup about two-thirds full. Pop them into a preheated 375°F (190°C) oven and bake for about 15 minutes. Check doneness with a toothpick—it should come out clean or with just a few moist crumbs attached.

Step 5: Make the Maple Glaze and Garnish

While the muffins cool slightly, whisk together confectioners’ sugar, maple syrup, melted butter, and hot water to create a smooth glaze. Drizzle it over the warm muffins and top each with a pecan half. The glaze dries quickly to a beautiful sheen that adds extra sweetness and a professional look.

Top Tip

Over the years, I’ve found a few handy tricks that help this Maple Pecan Muffins Recipe come out perfect every time. These tips have saved my muffins from becoming dry or dense, and I want you to have that success too!

Room temperature ingredients: Using maple syrup, eggs, and milk at room temperature helps the batter mix smoothly, preventing a tough texture.
Don’t overmix: Mixing until just combined keeps your muffins tender and fluffy rather than rubbery.
Check baking time closely: Ovens vary, so start testing for doneness around 14 minutes to avoid over-baking.
Glaze while warm: Drizzling the glaze over warm muffins helps it set with a glossy finish that clings beautifully.

How to Serve Maple Pecan Muffins Recipe

Maple Pecan Muffins - Serving Suggestion

Garnishes

I almost always use pecan halves on top, not only because they look pretty but they add a lovely crunch. Sometimes I sprinkle a tiny pinch of flaky sea salt on the glaze for a sweet-salty twist—highly recommended!

Side Dishes

These muffins are delightful with a hot cup of coffee or chai tea. For a heartier breakfast, I like to serve them alongside scrambled eggs or a fresh fruit salad for balance.

Creative Ways to Present

For brunch parties, I arrange these muffins on a tiered stand with a little bowl of extra maple glaze for dipping. It adds a charming touch and lets guests customize sweetness. Wrapping each in parchment paper tied with twine also makes a lovely gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to two days. This keeps them moist without the glaze getting sticky. If your kitchen is warm, refrigerate them but bring to room temp before eating.

Freezing

These muffins freeze wonderfully. I wrap each individually in plastic wrap, then place them in a freezer bag. When ready to eat, just thaw at room temperature or warm slightly in the microwave for 15-20 seconds.

Reheating

Reheating in a toaster oven for a few minutes helps revive the crisp edges and soft crumb. If you don’t have one, a quick zap in the microwave wrapped in a damp paper towel does the trick, keeping the muffin moist.

Frequently Asked Questions:

Can I substitute pecan flour with almond flour?

Yes, you can swap pecan flour for almond flour in this recipe, although it will slightly change the flavor profile. Almond flour tends to be a bit milder, so you might want to increase the chopped pecans a bit to maintain that nutty crunch.

Is there a way to make these muffins gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that measures cup-for-cup in place of the regular flour. Just make sure your baking powder is gluten-free too. The texture may be slightly different, but the muffins will still be delicious.

Can I make these muffins ahead for a party?

Yes, you can make them a day ahead. Bake and glaze them, then store in an airtight container at room temperature. If you want to prep even earlier, you can freeze them and thaw the day before your party.

What’s the best way to toast pecans for this recipe?

I like to toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. This enhances their flavor and crunch, making the muffins even more delicious. Just be careful not to burn them!

Final Thoughts

This Maple Pecan Muffins Recipe holds a special place in my kitchen repertoire. It perfectly balances comfort and sophistication, with every bite reminding me of those quiet mornings when I had time to truly savor breakfast. I hope you give it a try and find as much joy baking (and eating!) them as I do. Trust me, this one’s a keeper.