Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans, toasted
1/2 cup pure maple syrup
1/2 cup Greek yogurt, plain
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease well.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Fold in 3/4 cup of the toasted pecans.
Step 3: In a separate medium bowl, whisk together the maple syrup, Greek yogurt, melted butter, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently until just combined; do not overmix.
Step 5: Divide the batter evenly among the muffin cups. Sprinkle the remaining 1/4 cup of pecans over the tops.
Step 6: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 13-15 minutes, or until a toothpick inserted comes out clean.
Step 7: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Always use pure maple syrup for the best flavor and texture. Grade A Dark is preferred.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: maple pecan muffins recipe, breakfast muffins, maple syrup recipes, pecan recipes, easy baking
