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Delicious bakery-style maple pecan muffins with a moist crumb, crunchy crumb topping, and a rich maple syrup flavor balanced by pecans, cinnamon, and vanilla. Perfect for any time of day with tall, domed tops.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups (171g) pecans, roughly chopped
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1/2 cup (118ml) vegetable oil
  • 1 cup (240ml) maple syrup
  • 1 tsp vanilla extract
  • For crumb topping:
  • 3/4 cup (90g) all-purpose flour
  • 1/3 cup (71g) brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup (57g) unsalted butter, melted

Instructions

  1. In a mixing bowl, combine 3 cups flour, granulated sugar, cinnamon, baking powder, salt, and chopped pecans; stir and set aside.
  2. In a larger bowl, whisk together eggs, buttermilk, vegetable oil, maple syrup, and vanilla extract until combined.
  3. Gradually fold the dry ingredients into the wet ingredients by hand, mixing just until combined; batter will be thick.
  4. Cover the batter and let it rest for 15 minutes while preheating oven to 425ºF (220ºC) and preparing crumb topping.
  5. Make crumb topping by combining flour, brown sugar, cinnamon, salt, and melted butter; pinch together with fingers to form fine crumbs; set aside.
  6. Line 6 cups (every other) of a 12-cup muffin pan with muffin liners.
  7. Fill each lined cup with 6–8 heaping tablespoons of batter, filling to the top.
  8. Crumble the topping evenly over each filled muffin, press down slightly, and optionally sprinkle with sanding sugar.
  9. Bake in center rack: start at 425ºF (220ºC) for 7 minutes, then reduce heat to 350ºF (180ºC) and bake 16–20 minutes more or until toothpick inserted comes out clean.
  10. Allow muffins to cool in the pan before removing.
  11. Repeat baking with remaining batter, returning oven to 425ºF for initial 7-minute stage each batch.

Notes

Letting the batter rest before baking is crucial for good rise and texture., Using sanding sugar on top adds a sparkling, crispy finish., Filling every other muffin cup allows muffins to rise tall with domed tops instead of spreading out., Starting baking at a high temperature then reducing helps achieve bakery-style domed tops., For storage up to 24 hours, leave muffins uncovered at room temperature., For 2-4 days storage, keep in an airtight container lined with paper towels to maintain moisture and crunchy topping., Freeze muffins individually wrapped for up to 3 months; thaw at room temperature or heat in microwave before serving., Gluten-free option: substitute King Arthur’s Gluten Free Measure for Measure Flour 1:1 for all-purpose flour with no texture or flavor change.

Nutrition

Find it online: https://gingerbaking.com/maple-pecan-muffins/