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Sweet Maple Pecan Muffins

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Deliciously baked muffins with a delightful combination of sweet maple syrup and crunchy pecans, perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Gives the muffins structure and a soft crumb.
  • 1 teaspoon baking powder Ensures the muffins rise beautifully.
  • 0.5 teaspoon baking soda Balances acidity and helps with leavening.
  • 0.25 teaspoon salt Enhances flavor and balances sweetness.
Wet Ingredients
  • 0.5 cup unsalted butter, softened Provides richness and moisture.
  • 0.75 cup brown sugar Adds a deep sweetness and caramel notes.
  • 2 large eggs Binds the ingredients and adds fluffiness.
  • 0.5 cup pure maple syrup The star of the show, infusing sweetness and unique flavor.
Mix-ins
  • 0.75 cup chopped pecans Adds texture and a nutty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your muffin tin with cooking spray or line it with muffin liners.
  3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, cream the softened butter and brown sugar until light and fluffy.
  5. Incorporate the eggs one at a time, mixing well after each addition. Then, add the maple syrup.
  6. Gradually fold in the dry ingredients into the butter mixture.
  7. Gently fold in the chopped pecans.
  8. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  9. Bake in your preheated oven for approximately 20–25 minutes, until a toothpick comes out clean and the tops are golden brown.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

For an additional twist, you can top the muffins with a sprinkle of sea salt before baking. Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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