Imagine waking up to the most irresistible aroma of warm, freshly baked muffins that not only satisfy your taste buds but also cater to your gluten-free lifestyle. These Maple Pecan Muffins are about to revolutionize your breakfast routine, offering a perfect balance of sweet maple goodness and crunchy pecan texture that will make your mornings absolutely magical. Whether you're gluten-sensitive or simply looking for a delectable morning treat, these muffins are your ticket to breakfast bliss!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free flour
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
- 1/4 cup milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, mix the maple syrup, milk, and eggs until thoroughly blended. Ensure the wet ingredients are well incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the batter together using a spatula, being careful not to overmix. Mix just until the ingredients are combined.
- Fold in the chopped pecans, reserving a small handful for topping the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the reserved chopped pecans on top of each muffin for added crunch and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle additional maple syrup on top of the muffins for extra sweetness before serving.
Tips
- Always use room temperature eggs and milk to ensure better ingredient integration and a smoother batter.
- When mixing gluten-free flour, whisk thoroughly to prevent lumps and ensure an even texture.
- Be careful not to overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- For extra moisture, you can substitute part of the milk with Greek yogurt or applesauce.
- To check doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are perfectly baked.
- Allow muffins to cool slightly in the tin before transferring to a wire rack to prevent breaking.
- For added indulgence, toast the pecans lightly before chopping to enhance their nutty flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
