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Maple and Pecan Muffins

Servings 12 muffins
Author נטלי


For the muffins:

  • 100 grams soft butter cut into cubes
  • 70 grams (1/3 cup) sugar
  • 60 grams (1/4 cup) maple syrup
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 2 large eggs at room temperature
  • 200 ml. (1 cup) sour cream
  • 140 grams (1 cup) all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 ½ tsp. baking powder
  • 50 grams (1/2 cup) pecans, finely ground
  • 50-100 grams pecans coarsely chopped

For serving:

  • 45 grams (3 tbsp.) maple syrup


  1. Preheat oven to 170 Celsius degrees.
  2. In a mixer bowl with a paddle attachment, whip butter, sugar, maple, vanilla extract and salt until you get a swollen, airy and creamy mixture.
  3. Scrape down the edges of the mixer bowl with a spatula and add in the eggs one after the other, while mixing well between additions. Whisk until smooth batter obtains.
  4. Add in sour cream and mix briefly until incorporated.
  5. Sift in flour, cinnamon and baking powder, add ground pecans, and mix only until uniform.
  6. Transfer the mixture to muffin pan fitted with paper crowns. Fill up to 2/3 of each muffin dent.
  7. Sprinkle coarsely chopped pecans over each muffin.
  8. Bake the muffins for about 17-22 minutes or until a skewer inserted into the center of each muffin comes out with moist crumbs.
  9. Cool for 10 minutes at room temperature and brush with maple syrup.

Recipe Notes

  • Keep the muffins in a closed container for up to a week.
  • Instead of pecans, you can use any other kind of nuts you like.
  • It is recommended to serve the muffins warm and not cold from the refrigerator.
  • Instead of sour cream you can use coconut cream in the same amount.