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Maple Pecan Muffins

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“This recipe has been on my BF's wish list for some time. I finally made them today as a Sunday breakfast muffins and the second batch is still in the oven. We really like them and we're quite happy that we didn't halve the recipe. The recipe makes 20, but hey, muffins freeze beautifully. I wrap them individually in foil before freezing and take one out before I leave the house for work or university. By noon it will be ready to eat. If you want them for breakfast just take them out the evening before. Please note: If you prefer a spicer muffin there is a variation given at the end.”
20 muffins

Ingredients Nutrition


  1. Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases.
  2. Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
  3. In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
  4. In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
  5. Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
  6. Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
  7. Fold in the chopped pecans. Fill the prepared cups two-thirds full. Top each muffin with 3 pecan halves. For even baking, half-fill any empty cups with water.
  8. Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding.
  10. For Pecan Spice Muffins, substitute an equal quantity of golden syrup for the maple syrup. Increase the cinnamon to 1/2 tsp, and add 1 tsp ground ginger and 1/2 tsp grated nutmeg, sifted with the dry ingredients.

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