Nothing gets my morning started off better than a warm batch of homemade muffins covered with butter - and these maple pecan muffins are a real treat! They have tons of crunchy pecans combined with the rich notes of real maple syrup. It's a classic combination of flavors that tastes similar to pecan pie mixed with pancakes and I'm here for it!
I know you're whole family is going to love these tender, moist muffins. It's one of my favorite easy breakfasts and they're delicious served with a cup of coffee on a slow morning.
Make sure to check out my list of our favorite gluten free muffin recipes for more great breakfast ideas!
Ingredient Notes
These delicious muffins use just a handful of simple ingredients that can be found at any grocery store. Plus, it's both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for my muffin recipes. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder. I have not tested this recipe with any other brands of flour, so your results may vary.
- Oil - I use extra light olive oil, but you can use any light flavor cooking oil, like vegetable oil, or even melted coconut oil.
- Pure Maple Syrup - Go for the best quality syrup you can find because the maple flavor is a big component of these muffins.
- Non Dairy Milk - I use unsweetened coconut milk or oat milk in my recipes. Any dairy free milk will work fine. If you're not dairy free, use whole milk in the same measure.
- Raw Pecans - The nuttiness of the pecans is the star of the recipe. I always use South Georgia Pecan Co nuts, since they are marked gluten free. If you don't have pecans, you can replace them with walnuts.
See the recipe card below for full ingredient list with measurements.
Substitutions & Variations
- More Pecan Flavor - replace ¼ cup of the gluten free flour blend with pecan flour.
- No Pecans - Replace pecans with another nut if you prefer. Walnuts would work nicely.
- Make it Vegan - Replace the single egg with a flax egg.
- Not Dairy Free - Use whole milk in place of the non-dairy milk. The measurement is the same.
How to Make the Best Maple Pecan Muffins
For perfect muffins every time, I always use the muffin method for mixing. Before you begin, line a 6 cup muffin pan with paper liners.
- Step 1 - Combine flour, baking powder, salt and sugar in a large bowl. Whisk to mix thoroughly.
- Step 2 - Crack your egg in a separate small 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 mixture. Fold together about 10 strokes.
- Step 5 - Add in the chopped pecans and fold about 5 more times.
- Step 6 - Divide muffin batter into six lined muffin cups. Add a few extra pecans on top of the muffins for that bakery look.
- Step 7 - Bake!
Expert Tips
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 gluten free muffin recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Maple Pecan Muffins
Ingredients
- 1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend 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
Instructions
- 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 °F (204 °C).
- Bake for 26-28 minutes until tops spring back when gently poked.
Notes
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.
Jen J says
They rise really nicely and look great! I made twelve smaller muffins and baking time was still the same. I find them to be a bit too sweet so will reduce sugar next time. Also I used King Arthur GF baking flour and the texture was so, so. Thank you for the recipe!