Originally published November 27, 2017. Updated January 10, 2022.
These muffins combine two of my favorite flavors - pecans and maple syrup. They are the perfect way to start off the day.
I love to make a batch of muffins for a weekend breakfast. Then we keep any leftovers and eat them for a quick breakfast at the start of the week. It really helps us breeze through Monday morning chaos.
Why You'll Love Recipe
- It's gluten free and dairy free.
- It is easy to make, no mixer is required.
- They taste delicious!
- Gluten Free 1-to-1 Flour Blend - I created this recipe with Bob's Red Mill gluten free flour. You can use the flour blend of your choice, but your results may vary. For best results, weigh your ingredients.
- Baking Powder
- Oil - I use light olive oil, but you can use any light flavor cooking oil.
- Maple Syrup - Go for the best quality syrup you can find because the flavor is a big component of these muffins.
- Milk - I use coconut milk or oat milk in my recipes. Any non-dairy milk or regular dairy milk will work too.
How to Make Perfect Muffins
For perfect muffins every time, I always use the muffin method for mixing.
- Step 1 - Combine flour, baking powder, salt and sugar in a large bowl. Whisk to mix thoroughly.
- Step 2 - Crack your egg in a second smaller bowl. Whisk until frothy, like soap bubbles.
- Step 3 - Add the oil, maple syrup and milk to the whisked egg. Whisk until smooth.
- Step 4 - Pour the wet ingredients into the dry. Fold together about 10 strokes.
- Step 5 - Add in the chopped pecans and fold about 5 more times.
- Step 6 - Divide batter into six lined muffin cups.
- Step 7 - Bake!
How to get tall muffin tops
There are four parts to getting a really nicely domed muffin top.
- First - using the muffin method for mixing. This allows the eggs to create air bubbles which then grow larger once the baking powder is activated.
- Second - filling your muffin cups nearly to the top. Lots of recipes call for filling a muffin cup ½ or ⅔ full, but those will result in flat tops.
- Three - high baking temperature. By baking muffins at a higher temperature than cake for example, the outer edge of the muffin sets quickly and pushes the center up as it continues to bake.
- Four - cooking the appropriate time. If you take your muffins out of the oven too soon, the tops may fall leaving a flat or indented muffin top.
Storage & Reheating
These muffins do not need to be refrigerated. To store, simply move cooled muffins to an airtight container and store at room temperature for 3-4 days.
To reheat muffins, microwave for about 10-15 seconds and serve.
You can also freeze these muffins for later. Wait until the muffins are cool and wrap them individually in plastic wrap. Store in a freezer bag or freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating to serve.
Variations and Substitutions
- Add more pecan flavor by replacing ¼ cup of the gluten free flour blend with pecan flour.
- Replace pecans with another nut if you prefer. Walnuts would work nicely.
- Make this vegan with a flax egg.
If you love maple as much as I do, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Maple Pecan Muffins
- 1 Cup +2 tablespoon Gluten Free 1-to-1 Flour Blend 167g, I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ Cup Sugar
- 1 Egg
- 3 Tablespoon Olive Oil or other light flavored oil
- ¼ Cup Maple Syrup
- ¼ Cup Non-Dairy Milk
- ⅔ Cup Pecans roughly chopped
- Combine flour, baking powder, salt and sugar in a large bowl. Whisk to mix well.
- Crack egg into a second smaller bowl. Whisk the egg until frothy, like soap bubbles.
- Add oil, maple syrup and milk to the egg. Whisk until smooth.
- Pour the wet ingredients into the dry. Fold together with a spatula about 10 strokes.
- Add the chopped pecans and fold about 5 more times.
- Divide the batter into 6 lined muffin cups. The batter will be almost to the top of the cup. Let rest while you preheat the oven.
- Preheat oven to 400 degrees F.
- Bake for 26-28 minutes until tops spring back when gently poked.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.