Get ready to dive into a world of mouthwatering goodness! Today, we're talking about these amazing gluten-free pecan muffins infused with the irresistible charm of maple syrup.
So, picture this: tender, moist muffins packed with the nutty goodness of pecans. And then, BAM! The magic happens as pure maple syrup swoops in, adding that sweet and earthy twist that'll have you weak in the knees.
Gluten-free stuff sometimes gets a bad rap, but not these babies! I've put in some serious effort to make sure they taste as good as any regular muffin out there. No dry, crumbly disappointments here!
Make sure to check out my list of our favorite gluten free muffin recipes for more great breakfast ideas!
Why You'll Love This Pecan Muffin Recipe
- It's gluten free and dairy free.
- It is easy to make, no mixer is required.
- They taste delicious!
It takes just 9 common ingredients to make these delicious muffins.
- 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 - Helps the muffins to rise tall with a soft fluffy interior.
- Salt - Add an extra level to the flavor. Don't be tempted to skip it.
- Oil - I use light olive oil, but you can use any light flavor cooking oil or melted coconut oil.
- Maple Syrup - Go for the best quality syrup you can find because the flavor is a big component of these muffins.
- Non Dairy Milk - I use coconut milk or oat milk in my recipes. Any non-dairy milk or regular dairy milk will work too.
- Pecans - The star of the recipe. If you don't have pecans, you can replace them with walnuts.
See the recipe card for complete ingredient list with measurements.
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.
- Use the muffin method for mixing. This allows the eggs to create air bubbles which then grow larger once the baking powder is activated.
- Fill 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.
- Start with a 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.
- Cook for 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.
More pecan recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Maple Pecan Muffins
- Combine gluten free flour, baking powder, salt and sugar in a large bowl. Whisk to mix well.1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ Cup Sugar
- Crack egg into a second smaller bowl. Whisk the egg until frothy, like soap bubbles.1 Egg
- Add oil, maple syrup and milk to the egg. Whisk until smooth.3 Tablespoon Olive Oil, ¼ Cup Maple Syrup, ¼ Cup Non-Dairy Milk
- 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.⅔ Cup Pecans
- 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.