Maple Pecan Muffins

by | Books, Bread Muffins & Crackers

Autumn harvested pecans, springs harvest of maple syrup, warm spices and some oats make for the perfect weekend muffin.

Baked Maple Pecan Quick Bread

Welcome To MUFFIN MADNESS!

In my family, I have always been known as the muffin queen, simply because over the years I have created about 25 different muffin recipes, and still creating!

As a single mom of 4, during those insanely disjointed, hectic years of age 6 to 16, with school, hobbies, work and hormones, I needed a friend!

 Muffins became my antidote to madness. My friend. How? I needed a quick, healthy and affordable breakfast, a to-go snack and I needed the kids to be able to help make them. 

And so…. I will be sharing one of my beloved muffin recipes with You each and every Friday for your weekend treats, or to get busy making a batch to carry you through the busy week ahead! Yep! 52 Fridays!!

Muffin Madness – Baking Weekend Treats

Pecans

While these nutty, almost sweet nuts from the southern states of America begin their growing season in the spring, they aren’t ready to harvest until the chilly months of October through Christmas. 

Since pecans are ripe for the picking during these last three months of the year, perhaps it is why they make their appearance throughout so many of the holiday recipes we all enjoy during this time of year. 

Pecans, when ground, make for a lovely nutty flour for baking. Since I created this recipe in autumn, I wanted to incorporate other flavors we love this time of year as well; ginger, cardamom and maple syrup as well as maple sugar. 

Sugar Maple: MY STREET!

Maple Syrup and Maple Sugar

Maple syrup has a distinct flavor, very different from honey or agave. Since it is usually a boiled sap from the maple tree, the longer it is boiled, the deeper the flavor and color. 

Maple syrup has a definite flavor of caramel, but oddly it also tastes of plums, or perhaps a dried (more sugar content), prune. The flavor makes it excellent for both sweet or savory recipes. 

Maple sugar has much the same flavor profile as maple syrup since it is actually the syrup boiled down until it crystalizes. 

For these scrumptious muffins I used maple syrup in the batter and sprinkled maple sugar on the top before baking. 

Healthy Muffins

In my family, I have always been known as the muffin queen, simply because over the years I have created about 25 different muffin recipes, and still creating!

As a single mom of 4, during those insanely disjointed, hectic years of age 6 to 16, with school, hobbies, work and hormones, I needed a friend!

 Muffins became my antidote to madness. My friend. How? I needed a quick, healthy and affordable breakfast, a to-go snack and I needed the kids to be able to help make them. 

Fast forward a gazillion years, now that I am a grandma, I decided to create something I will call “Muffin Madness”!

Why? Because I have become aware that many of my friends, family and social media friends are just like I was… In Need Of A Healthy Antidote To A Busy Life During The Weekdays! 

I will share every single one of my muffin recipes with you, every Friday afternoon, until I run out. But I don’t think that is going to happen!

Maple Pecan Muffin Ingredients

Ingredients Needed

  • Pecans
  • Oats
  • Flour
  • Salt
  • Cardamom
  • Ginger
  • Baking soda
  • Baking powder
  • Butter
  • Maple syrup
  • Sugar
  • Eggs
  • Milk
  • Maple sugar

Meal Prep Muffins

Often we think of ‘meal prep’ as a time set aside on the weekends to chop lots of veggies and meat, set aside lots of legumes, or pre-cook some carbs to portion out for weekday meals. 

Muffins, when made in a batch over the weekend, can be loaded with so many healthful ingredients, like fruits, nuts and wholesome grains, even veggies, meats and cheeses. 

Muffins make for the perfect ‘fast’ breakfast, midday pick-me-up, or an after school/work snack to boost us until dinner time rolls around. 

Muffins are fast and easy to make, often mixed in 5-minutes and cooked in 30-minutes AND anyone can make them. 

Jumbo Muffins

Muffin Equipment

It helps to have an electric blender, mixer or food processor, but in those early years I often just used a hand wire whisk and a big mixing bowl. 

If I needed ground nuts, I often just put them in a baggy and hammered them into tiny chunks or even flour.

Thankfully, mini processors are so darn affordable and make the job fast and easy. Now I will also grind my grains or seeds into flour. 

A muffin tin, either the 12-cup kind that holds about 1/3 cup of batter for a medium size muffin or the jumbo muffin tin, that hold 3/4 cup of batter and makes 6 jumbo muffins, is what will be needed for baking. 

A non-stick spray, or a basting brush to brush a little oil on the tins, OR just some baking papers, which don’t need to be oiled, making clean up easier. 

  • Food processor
  • Whisk
  • Mixing bowl
  • Muffin tins
  • Basting brush
  • Non-stick spray
  • Baking paper cups
  • Measuring cup
  • Measuring spoons
  • Oven
Maple Pecan Muffins

My Muffin Madness Cookbook

Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?

Hot off the press this year: My Muffin Madness Cookbook!

My Muffin Madness Cookbook

Maple Pecan Weekend Muffins

Recipe by Robin DaumitCourse: Bread Muffins u0026amp; Crackers, Breakfast u0026amp; BrunchCuisine: American
Servings

6

Jumbo servings

Autumn harvested pecans, springs harvest of maple syrup, warm spices and some oats make for the perfect weekend muffin.

Ingredients

  • Pecans – 1 cup, ground, save 12 whole for topping

  • Oats – 1 cup, ground

  • Flour – 1 3/4 cup

  • Salt – 1/2 teaspoon

  • Cardamom – 1/2 teaspoon

  • Ginger – 1/2 teaspoon

  • Baking soda – 1/2 teaspoon

  • Baking powder – 2 teaspoons

  • Butter – 6 tablespoons, melted

  • Maple syrup – 1/4 cup

  • Sugar – 1/2 cup

  • Eggs – 2

  • Milk – 1/2 cup (any type)

  • Maple sugar – 1 tablespoon (optional), or regular

Directions

  • Preheat oven to 350
  • Line muffin tins with baking papers, or non-stick spray.
  • In a medium bowl place ground pecans, ground oats, flour, salt, spices, baking powder and baking soda in a bowl and set aside.
  • In a separate medium bowl, whisk the sugar and maple syrup with the melted butter.
  • Whisk in the eggs and milk.
  • Slowly whisk in the dry mix.
  • Divide equally into the prepared muffin tins. Sprinkle a pinch of sugar on top and place a whole pecan on top.
  • Bake for 28-30 minutes, or until top is golden and center is firm to the touch.

Notes

  • Muffins will last in the fridge for a week, or the freezer for several months. 
Maple Pecan Weekend Muffins
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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