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1
Preheat oven to 400F and grease muffin tin.
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2
Spread pecans out on a baking sheet and place in the oven for about 7 minutes, stirring frequently, until golden brown and fragrant.
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3
Remove from oven and cool for 10 minutes.
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4
In a bowl, whisk the flour, baking soda, baking powder, and salt together until uniform; set aside.
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5
In another larger bowl, whisk the eggs until lightly beaten; then whisk in the brown sugar and maple syrup for about 2 minutes or until thick and pale brown.
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6
Whisk in the buttermilk, melted butter, and vanilla until smooth.
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7
Chop the cooled nuts and stir them into the batter; then stir in the flour mixture until incorporated (do not overmix).
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8
Fill muffin tins 3/4 full.
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9
Bake at 400F for 20 minutes or until tops are rounded and lightly browned and a pick comes out with a few crumbs attached.
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10
Place pan on wire rack to cool 10 minutes.
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11
Gently rock muffins back and forth to release and remove from tin.
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12
Cool muffins on wire rack for 5 minutes.
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13
Pecan Cherry Muffins: add 2/3 cup dried cherries with the chopped pecans.
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14
Pecan Cranberry Muffins: add 2/3 cup dried cranberries with the chopped pecans.
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15
Pecan Peanut Butter Muffins: add 2/3 cup peanut butter chips with the chopped pecans.
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16
Pecan Raisin Muffins: add 2/3 cup raisins with the chopped pecans.
