Maple Pecan Pie Muffins
I love Maple Syrup. It beats corn syrup any day of the week. Well, Maple Syrup and Maple Extract work wonderfully in recipes too. I have a fantastic Maple Pecan Pie recipe. It’s so rich and decadent. Maple Pecan Pie Muffins are just as rich and delightful. You get the lovely flavors of maple, added with pecans, but in a muffin instead. Oh my.
I was asked to make some breakfast items for a Mother-Daughter Tea at our church. Several friends were making breakfast casseroles, I chose to make muffins instead. Those included Pumpkin Streusel Muffins, Maple Apple Pie Muffins and these jewels. We loved how each one turned out and the ladies putting out all the goodies where thrilled to get them.
Maple Pecan Pie Muffins are excellent for weekend, company or even holiday breakfasts. For those of you who enjoy a sweet with your coffee in the mornings, these muffins are fantastic. They have great texture and the maple flavor definitely takes these muffins up a notch.
And if you just can’t get enough Maple Syrup (like me), drizzle some more over the top of the muffins before serving. Yum.
Maple Pecan Pie Muffins are fabulous!
Every bite will have you drooling–no kidding!
If you enjoy something sweet for breakfast with your morning coffee, Maple Pecan Pie Muffins are just what you need!
If you want even more delicious maple flavor, drizzle extra Maple Syrup over the top of the muffins before serving!
Here’s what I did.
I used these ingredients for the muffins.
In a large mixing bowl, combine flour (I use unbleached flour), brown sugar, salt and baking powder.
Stir well to combine; set aside.
In a medium mixing bowl, melt butter.
Add egg, sour cream and half-and-half.
Add Maple Syrup.
Add vanilla extract and Maple Extract.
Whisk ingredients to combine.
Pour liquid mixture into dry mixture.
Stir well to combine.
Place paper liners in muffin tins. Spray each liner with cooking spray. Fill the liners with the muffin batter almost to the top. Set aside.
I used these ingredients for the streusel topping.
Place flour, granulated sugar, cinnamon and diced pecans in a mixing bowl.
Using a fork, stir to combine.
Cut in butter with a pastry blender. (Make sure your bowl is bigger than this. I had to transfer ingredients to a larger bowl!)
The mixture will form coarse crumbs.
Divide the streusel evenly among all the muffins and press into the muffin batter gently with your finger tips so streusel will adhere to the muffin batter.
Bake at 425 degrees for 5 minutes. Reduce heat to 350 degrees and continue baking approximately 15-19 minutes longer or until a toothpick inserted in center comes out clean.
Cool about 10 minutes in pan, then transfer muffins to a wire rack.
Maple Pecan Pie Muffins are sweet treats your whole family will enjoy.
If you are able to enjoy tree nuts, these muffins have great texture and crunchiness.
Give a few to your neighbors and friends too!
Every bite will rock your world!
Here’s the recipe.
MAPLE PECAN PIE MUFFINS
(Recipe inspired from Taste of Home, Morning Maple Muffins)
Maple Pecan Pie Muffins
- 1 12-tin regular muffin tin pan
- 1 6-tin regular muffin tin pan
- muffin liners
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 whisk
- 1 nut chopper if nuts are not previously chopped
- 1 small mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 3/4 cup half-and-half (can use 2% milk)
- 1/2 cup salted butter melted (1 stick)
- 1/2 cup Maple Syrup
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 tsp. maple extract
- 1 cup pecans chopped (measure after chopping)
- 6 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 6 tbsp. granulated sugar
- 1 tsp. ground cinnamon
- 1/2 cup pecans chopped (measure after chopping)
- 1/4 cup salted butter cold (1/2 stick)
- Line one 12-tin regular muffin pan and one 6-tin regular muffin pan with paper liners.
- Spray the liners with cooking spray; set aside.
- In a large mixing bowl combine flour, brown sugar, baking powder and salt; set aside.
- In a medium mixing bowl combine half-and-half or milk, melted butter, Maple Syrup, sour cream, egg and both extracts.
- Whisk until well combined.
- Add liquid measure to dry mixture along with the chopped pecans.
- Stir only until moistened.
- Do not overmix.
- Fill 15 muffin liners almost full with muffin mixture.
- Top with Streusel Topping.
- Press the ingredients into the tops of the batter slightly so crumbs adhere.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
- Combine flour, granulated sugar, pecans, and cinnamon in a medium mixing bowl until well mixed.
- Cut in butter with a pastry blender until coarse crumbs form.
- Sprinkle evenly over top of muffins.
- Pat the streusel mixture gently into the tops of the muffin batter so topping will adhere to the muffins.
- Bake as directed above.
© Can’t Stay Out of the Kitchen
If you enjoy the goodness of pecans and Maple Syrup, you’ll love this recipe.
Maple Pecan Pie Muffins are great for a weekend, holiday or company breakfast.
Are you ready to try a bite? 🙂
Maple Pecan Pie Muffins are wonderful snacks any time of the day (or night!)