Ingredients
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 2 eggs
• ⅓ cup melted butter or coconut oil
• ½ cup maple syrup or corn syrup
• 1 tsp vanilla extract
• 1 cup chopped pecans (plus extra for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, then mix in melted butter, maple syrup, and vanilla until smooth.
- Gradually add dry ingredients, mixing until just combined. Fold in ¾ cup chopped pecans.
- Divide batter evenly among cups (they should be nearly full). Top with extra pecans.
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Let cool in the pan 5 minutes, then transfer to a wire rack.
✨ Serve warm with coffee or as a sweet snack!
💡 Make ahead: Store at room temp for 3 days or freeze for longer. Reheat before serving.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 12 muffins , Calories : 220 per muffin , Net Carbs: 26g , Fats: 11g , Protein: 3g