Maple Pecan Breakfast Muffins
Tender muffins combining whole wheat flour, maple syrup, and pecans with a crumb topping. Baked until golden and served warm or at room temperature.
Ingredients
Method
Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, maple syrup, melted butter, Greek yogurt, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir until just combined; do not overmix. Fold in chopped pecans gently.
Divide batter evenly among muffin cups, filling each about two-thirds full.
Sprinkle brown sugar and remaining chopped pecans over each muffin top.
Bake for 20–22 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool in the tin for 5 minutes, then transfer to a wire rack.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →