Maple-Pecan MuffinsI am fond of anything with the word "maple" in it, and this maple pecan muffin recipe is no exception. Toasting the pecans boosts the flavor and is a worthwhile extra step. If you're feeling creative, you can place a pecan half on top of each muffin before baking.
Preheat oven to 375°F. Spread the chopped pecans on a baking sheet and toast them in the oven until they are fragrant, about 5 minutes. Remove the pecans from the oven and let them cool completely. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Combine the flour, baking powder, baking soda, and salt in a medium-sized mixing bowl. Beat together the soft butter, brown sugar, eggs, maple syrup, eggs and buttermilk or yogurt in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Stir in the chopped pecans. Fill each muffin cup about three-quarters full. Place a pecan half on top of each muffin, if desired. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, or approx. 22 to 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely. You can make these Maple-Pecan muffins ahead of your picnic day, and keep them for about 2 days in an air tight container at room temperature, or freeze them by wrapping them in a plastic bag, for up to a month. *Helpful hint: If you don't have buttermilk, you can easily make your own. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 3-5 minutes.
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