Large maplemuffin

Maple Pecan Muffins

The maple sugar is made from pure Wisconsin maple sap. I love making muffins for breakfast and Mark likes pecans in everything possible, so that’s how I decided to make this maple pecan muffins recipe.

If you enjoy cooking and baking like I do, check out their wonderful items. It will change your culinary world. Don't blame me when you become addicted to their superior products, ha ha! I used my favorite basic muffin recipe. Feel free to use yours if you prefer, and just add the natural maple flavor blend and maple sugar for this fall muffin recipe. Our house smelled so good as these were baking!

Yield: 12 muffins

Featured Ingredients

This highly concentrated flavor blend has an intensely strong aroma of maple syrup. It’s a wonderful way to add maple flavor to baked... Size Options
$10.99 Bottle, 4 fluid oz
This delicious maple sugar, made from pure Wisconsin maple sap, is almost twice as sweet as cane sugar. This maple sugar for sale has a... Size Options
$8.49 Glass jar, 1/2 cup (wt. 4 oz)

Maple Pecan Muffins Recipe

Ingredients
Preparation Instructions

2 cups white flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup of white sugar
1 cup milk (I prefer whole, but one can use 2%)
1/4 cup vegetable or canola oil
1 egg, slightly beaten
1 teaspoon of The Spice House Natural Maple Flavor Blend
1/2 cup chopped pecans
2 Tablespoons of The Spice House Maple Sugar - for topping

Preheat oven to 375°F. Combine the first 4 ingredients in a large bowl. Add the milk, oil, egg, and maple flavor. Mix just to combine. Batter will be lumpy. Over mixing will make dry muffins. Add the nuts to the batter.

Lightly grease muffin tins – or use paper cups – and fill about 2/3 full with the batter. Sprinkle maple sugar on top of the muffin batter. Bake for 20 - 25 minutes, until lightly brown. Keep an eye on them. No one wants a dry muffin! I like to brush the tops of my muffins, with melted butter, as soon as they come out of the oven. I think it keeps the muffins moister.

Recipe by: Sharyl W. from 37 Cooks

Yield: 12 muffins
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