Maple-Pecan Breakfast Muffins

Name: Maple-Pecan Breakfast Muffins
Ingredients: 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 3/4 cups Chopped Pecans, Divided; 1/2 cups Butter, Softened; 1/2 cups Granulated Sugar; 1/4 cups Pure Maple Syrup; 2 Large Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1/2 cups Whole Milk, Room Temperature

10 ingredients

4 steps

Ingredients

1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
3/4 cups Chopped Pecans, Divided
1/2 cups Butter, Softened
1/2 cups Granulated Sugar
1/4 cups Pure Maple Syrup
2 Large Eggs, Room Temperature
1 teaspoon Vanilla Extract
1/2 cups Whole Milk, Room Temperature

Directions

1

Preheat oven to 350 F. Line a standard 12-cup muffin pan with muffin liners; set aside.
2

Stir flour, baking powder, salt and 1/2 cup of the pecans together in a small bowl. In a large bowl, cream butter and sugar together until fluffy, then mix in maple syrup, eggs, and vanilla. Blend in half of the flour mixture, stir in the milk, then add the remainder of the flour mixture and combine until just smooth.
3

Divide batter evenly among the liners (filling them about 2/3 full). Sprinkle tops with remaining 1/4 cup pecans and bake for 20-22 minutes, or until a toothpick inserted in the center of one comes out clean. Serve warm or at room temperature.
4

Note: You can substitute your favorite nut for the pecans, or omit them altogether!