• Cooking Time:
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  • 1 1/4 Cups pecans
  • 2 1/2 Cups flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground cinnamon
  • 1/2 Cup granulated sugar
  • 1/3 Cup light brown sugar
  • 3 Tablespoons maple syrup
  • 2/3 Cup butter, room temperature
  • 3 Eggs, room temperature
  • 1 1/4 Cups buttermilk
  • 60 Pecan halves, for decorating


  • Preheat oven to 350 Degrees
  • Grease (2) 12-cup muffin pans or use paper liners
  • Spread the pecans on a baking sheet and toast in the oven for five minutes. when cool, chop coarsely and set aside.
  • In a bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, maple syrup, and butter. Beat until light and fluffy.
  • Add eggs, one at a time beating thoroughly after each.
  • Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
  • Fold in the chopped pecans.
  • Fill the prepared cups 2/3 full. Top with the pecan halves (about three for each muffin) For even baking, half-fill any empty cups in the pan with water.
  • Bake until puffed up and golden; 20-25 minutes. Let stand 5 minutes before unmolding.

Categories: Bread  Muffin 
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