Baked in muffin forms, Pecan Maple Glaze Muffins are soft, moist, and incredibly nutty cupcakes topped with whole pecan halves and a glossy glaze infused with maple. These muffins provide a soft crumb and a pleasingly textured bite by combining the warm, toasty flavor of nuts with a somewhat sweet, buttery batter. An optional dusting of coarse sugar or flaky salt adds a bakery-style crunch and a well-balanced sweet-salty contrast, while a light honey-maple glaze gives the roasted pecans a glossy finish and helps them stick.

These muffins are ideal for breakfast, brunch, or a portable treat to bring to gatherings. They hold up well for gifting in a lined box and keep their moisture when stored correctly. The recipe is forgiving and designed to be approachable for home bakers: straightforward wet-and-dry mixing, minimal equipment, and room-temperature ingredients for a consistent texture. Variations include adding warm spices, swapping some flour for oat flour, or folding in a handful of dark chocolate chips for a decadent twist.

INGREDIENTS

For the muffins:

2 cups (250 g) all-purpose flour

1 cup (100–120 g) finely chopped pecans, lightly toasted (plus extra halves for topping)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon (optional; for warmth)

1/2 teaspoon ground nutmeg (optional; pairs nicely with pecans)

3/4 cup (150 g) granulated sugar (or 2/3 cup if you prefer a less sweet crumb)

2 large eggs, room temperature

1/2 cup (115 g) unsalted butter, melted and slightly cooled (or neutral oil for a lighter crumb)

3/4 cup (180 ml) whole milk or buttermilk (buttermilk will give a tangy, tender crumb)

1 teaspoon pure vanilla extract

1 tablespoon maple syrup or honey (for depth)

Zest of 1 small orange (optional; brightens the nutty flavors)

For the maple-pecan glaze:

1 cup (120–140 g) powdered sugar, sifted

2–3 tablespoons pure maple syrup (adjust to taste and consistency)

1–2 tablespoons milk or cream (to adjust thickness)

1/2 teaspoon vanilla extract

Pinch of salt

Garnish:

Extra toasted pecan halves (one per muffin)

Coarse sugar or flaky sea salt, for finishing (optional)

Equipment:

Standard 12-cup muffin tin (or two small tins for mini or jumbo muffins)

Paper liners or nonstick spray

Mixing bowls, whisk, rubber spatula, and a muffin scoop for even portions

INSTRUCTION

Preheat and prepare pans

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or nonstick spray. If you’re using a dark pan, reduce oven temperature by 25°F to prevent over-browning.

Toast the pecans

Spread pecan halves and chopped pieces on a small baking sheet and toast in the preheating oven for 6–8 minutes, just until fragrant and slightly deepened in color. Allow to cool; chop a portion for folding into the batter and reserve a dozen halves for topping.

Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in the granulated sugar so it’s evenly distributed. Whisking helps aerate the mix and prevents clumping.

Combine wet ingredients

In a separate large bowl, whisk the eggs briefly until combined. Add melted butter, milk or buttermilk, maple syrup or honey, vanilla extract, and orange zest if using. Whisk until the mixture is smooth and uniform.

Bring batter together

Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula just until no streaks remain. Overmixing develops gluten and will toughen the crumb; a few small lumps are fine. Fold in the toasted chopped pecans gently.

Portion the batter

Using a cookie scoop or large spoon, fill the muffin cups three-quarters full to allow space for rise. For perfectly even muffins, level each cup with a spatula or tap the pan sharply on the counter once to settle the batter and remove large air pockets.

Top and bake

Place one toasted pecan half on top of each filled cup, pressing down slightly so it partly embeds in the batter. Sprinkle a pinch of coarse sugar on each muffin for shimmer and crunch if desired. Bake in the preheated oven for 18–22 minutes for standard muffins, or 12–15 minutes for minis; test for doneness by inserting a toothpick into the center— it should come out with a few moist crumbs but not wet batter.

Cool before glazing

Remove muffins from the oven and let them cool in the tin for 5–8 minutes to firm up. Transfer to a wire rack to cool completely. Glaze adheres best to muffins that are still slightly warm but not hot.

Make the glaze

Whisk powdered sugar with maple syrup, vanilla, and a pinch of salt. Add milk 1 teaspoon at a time until the glaze reaches a pourable yet slightly thick consistency that coats the back of a spoon. Adjust the maple intensity to taste.

Glaze and finish

Drizzle or spoon the glaze over the tops of the muffins, letting it drip down the sides. While glaze is still wet, press an extra pecan half into the center of each muffin for presentation. Allow glaze to set at room temperature for 15–30 minutes before serving.

SERVINGS

Makes 12 standard muffins. For mini muffins, expect about 24–30 pieces; for jumbo, yield will be 6–8. Serve warm, at room temperature, or lightly toasted and spread with butter.

NOTE

Texture tips: Buttermilk creates a tender crumb through gentle acidity reacting with baking soda; if using milk, the crumb will be slightly firmer. If using oil instead of butter, the muffins will stay moist longer but have a less pronounced buttery flavor.

Storage: Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze individual muffins wrapped well for up to 2 months—thaw at room temperature and rewarm briefly for best texture.

Make-ahead: The batter can be mixed and refrigerated for up to 8 hours before baking—bring back to room temperature and give a gentle stir before portioning. Baked muffins can be glazed just before serving for a freshly finished look.

Variations in flavor: For contrast, add chopped dark chocolate or half a cup of dried cranberries with the pecans. For deeper nutty flavors, replace the maple glaze with a brown-butter glaze. For an adult twist, add a tablespoon of bourbon to the glaze.

Allergy substitutes: For a nut-free recipe, use chopped roasted sunflower kernels and sunflower seed butter; adjust sweetness and salt to balance the various fat and flavor profiles.