Maple-Pecan Breakfast Muffins Recipe

Name: Maple-Pecan Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 3/4 cups Chopped Pecans, Divided; 1/2 cups Butter, Softened; 1/2 cups Granulated Sugar; 1/4 cups Pure Maple Syrup; 2 Large Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1/2 cups Whole Milk, Room Temperature

Servings: persons

1
Preheat oven to 350 F. Line a standard 12-cup muffin pan with muffin liners; set aside.
2
Stir flour, baking powder, salt and 1/2 cup of the pecans together in a small bowl. In a large bowl, cream butter and sugar together until fluffy, then mix in maple syrup, eggs, and vanilla. Blend in half of the flour mixture, stir in the milk, then add the remainder of the flour mixture and combine until just smooth.
3
Divide batter evenly among the liners (filling them about 2/3 full). Sprinkle tops with remaining 1/4 cup pecans and bake for 20-22 minutes, or until a toothpick inserted in the center of one comes out clean. Serve warm or at room temperature.
4
Note: You can substitute your favorite nut for the pecans, or omit them altogether!

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Salt, 3/4 cups Chopped Pecans, Divided, and more.

Yes, Maple-Pecan Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple-Pecan Breakfast Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions