Caramel Maple Pecan Muffins are a fabulous treat, perfect for any occasion! There are few better flavor combinations than caramel, maple and pecans! You can never go wrong!
These muffins disappear so quickly! Ken cannot help himself around these muffins! They are that good! Caramel Maple Pecan Muffins are worth the effort! With or without the topping these muffins are a hit, every time!
The muffins are so moist. The hint of maple and crushed pecans. This recipe for Caramel Maple Pecan Muffins is a definite keeper! I cannot sing the praises of these muffins enough! They are just that good!
Ingredients in Caramel Maple Pecan Muffins
- butter
- sugar
- eggs
- maple syrup
- baking powder
- pecans
- cake flour
- salt
- powdered or icing sugar
- caramel sauce
- pecans
How to make Caramel Maple Pecan Muffins
Preheat your oven to 400 degrees.
Using your handheld or stand mixer, combine butter and sugar.
Blend until smooth and creamy.
Add eggs and maple syrup.
Mix well.
Add baking powder, pecans, flour and salt.
Mix until just combined, scraping down sides of bowl as needed.
Grease and flour muffin pan.
Fill each spot until about ¾ full.
Bake until edges are brown and tops spring back when pressed lightly in the center, about 10 minutes.
Try not to over bake.
Remove muffins from oven and allow to cool for a few minutes.
Then dump muffins and allow to cool on a rack.
Place some crushed pecans in a bowl and set aside.
Once cool, squeeze caramel sauce on top of each muffin and press into bowl of crushed pecans.
Place on serving plate.
Serve and enjoy!
Caramel Maple Pecan Muffins
Equipment
- muffin pan (12 holes)
Ingredients
- ¾ cup butter, melted, plus more for greasing 1 ½ sticks
- ⅔ cup sugar
- 3 large eggs
- 3 tablespoons maple syrup
- ½ teaspoon baking powder
- ¼ cup pecans, crushed
- 1 cup cake flour
- ¼ teaspoon salt
- 1 tablespoon powdered or icing sugar
- caramel sauce as needed
- pecans, crushed as needed
Instructions
- Preheat your oven to 400 degrees. Using your handheld or stand mixer, combine butter and sugar. Blend until smooth and creamy. Add eggs and maple syrup. Mix well. Add baking powder, pecans, flour and salt. Mix until just combined, scraping down sides of bowl as needed. Grease and flour muffin pan. Fill each spot until about ¾ full.
- Bake until edges are brown and tops spring back when pressed lightly in the center, about 10 minutes. Try not to overbake. Remove muffins from oven and allow to cool for a few minutes. Then dump muffins and allow to cool on a rack.
- Place some crushed pecans in a bowl and set aside. Once cool, squeeze caramel sauce on top of each muffin and press into bowl of crushed pecans. Place on serving plate. Serve and enjoy!
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