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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon These dry ingredients are the foundation of your muffins. The all-purpose flour and whole wheat flour give the muffins a nice texture. Baking powder and baking soda help them rise. Salt enhances the flavor, while ground cinnamon adds warmth. - 1/2 cup unsalted butter, softened - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup buttermilk - 1/2 cup pure maple syrup The wet ingredients bring moisture and sweetness. Softened butter blends well with the sugars, creating a rich base. Eggs add structure and help bind everything together. The vanilla and maple syrup add depth and a sweet aroma, while buttermilk keeps the muffins tender. - 1 cup chopped pecans - Additional pecans for topping Pecans offer crunch and nutty flavor. They enrich the muffin's taste and add texture. Sprinkling extra pecans on top creates a delightful finish. You get both flavor and a pretty look with these toppings. First, preheat your oven to 350°F (175°C). This heat is perfect for baking muffins. While the oven warms up, prepare your muffin tin. You can line it with paper liners or grease it lightly with softened butter. This step keeps your muffins from sticking. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to mix them well. This ensures all dry ingredients blend together evenly. In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar. Use an electric mixer for this task. Mix until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. A good creaming gives your muffins a nice rise. Next, add the eggs to your butter-sugar mix. Do this one at a time, mixing well after each egg. Then, pour in the pure vanilla extract and maple syrup. Keep mixing until the batter is smooth and well blended. Now, it’s time to combine the dry and wet ingredients. Add the dry mix to the wet mix in parts. Start with dry ingredients and end with them. Alternate this with the buttermilk. Stir gently to avoid overmixing. After this, carefully fold in the chopped pecans. Save a handful for later. Using a cookie scoop or a large spoon, fill each muffin cup about two-thirds full of batter. Sprinkle the reserved pecans on top of each muffin for a nice crunch. Place the muffin tin in the hot oven. Bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. After baking, let them cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. To get the best muffins, avoid overmixing the batter. Mix until just combined. This keeps the muffins light and fluffy. When you see flour, stop mixing. Overmixing leads to tough muffins. The right oven temperature is key. Preheat your oven to 350°F (175°C). An accurate temperature ensures even baking. Use an oven thermometer if you're unsure about your oven's settings. Serve these muffins warm for the best flavor. Add a light dusting of powdered sugar on top. This makes them look fancy and taste sweet. For extra maple goodness, drizzle warm maple syrup over each muffin. It adds flavor and makes them even more delicious. I recommend using a non-stick muffin tin. This helps the muffins release easily. If you prefer, you can use paper liners for easy cleanup. You need basic mixing tools to make these muffins. A large mixing bowl and a whisk are essential. An electric mixer helps cream the butter and sugars. Make sure you have a good cookie scoop or large spoon to fill the muffin cups evenly. {{image_4}} You can make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose and whole wheat flour. This swap keeps the muffins light and fluffy. If you prefer a different sweetener, try honey or agave syrup. These options will give a unique taste while still being delicious. Want to add more fun? You can toss in chocolate chips. They will melt in the warm muffins and add a rich flavor. You can also mix in fruits like blueberries or bananas. They pair nicely with maple and pecans. Just make sure to adjust the batter for extra moisture. For a fall twist, add spices like nutmeg or ginger. These spices warm up the flavor and fit the season perfectly. In summer, brighten the muffins with citrus zests. Lemon or orange zest adds a fresh taste that makes the muffins pop. These small changes keep your muffins exciting all year round. After baking, let your Maple Pecan Coffee Cake Muffins cool down. Place them at room temperature. They stay fresh for about three days. Keep them covered with a clean kitchen towel or in a container. This helps keep them soft and moist. For longer storage, you can use the refrigerator or freezer. In the fridge, muffins can last for up to a week. Make sure to store them in an airtight container. For the freezer, wrap each muffin in plastic wrap and place them in a freezer bag. They will stay good for up to three months. To enjoy warm muffins again, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. For the microwave, heat each muffin for about 15-20 seconds. This will bring back their soft texture. To stop muffins from sticking, grease the pan well. Use softened butter or cooking spray. You can also use paper liners. If you use liners, make sure they fit snugly. This way, the muffins lift out easily after baking. Yes, you can. If you don't have buttermilk, use milk with vinegar. Add 1 tablespoon of vinegar to 1 cup of milk. Let it sit for five minutes. This makes a great substitute. You can also use yogurt mixed with water or regular milk. Check the muffins after 18 minutes. Insert a toothpick into the center. If it comes out clean, the muffins are done. The tops should look golden brown and spring back when touched lightly. If you have leftover muffins, store them in an airtight container. You can serve them warm the next day. For stale muffins, toast them lightly. Adding butter or maple syrup can help revive their flavor. You can also crumble them into yogurt or ice cream for a tasty treat. You learned how to make delicious muffins from scratch. We covered dry and wet ingredients, as well as tasty add-ins. I gave you clear steps to mix and bake your muffins perfectly. Tips for the best texture and flavor help you improve your skills. Remember, you can try different ingredients for your desired taste. Store your muffins right for freshness. Now, you’re ready to enjoy warm, tasty treats any time!

Maple Pecan Coffee Cake Muffins

Indulge in the delightful taste of Maple Pecan Coffee Cake Muffins! These fluffy muffins combine the rich flavors of maple syrup and crunchy pecans, making them the perfect treat for breakfast or a snack. With simple ingredients and easy steps, you can whip up a batch in no time. Ready to enjoy a warm muffin fresh from the oven? Click through to discover the full recipe and step-by-step guide, and treat yourself to this deliciousness today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 cup unsalted butter, softened at room temperature

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup buttermilk, at room temperature

1/2 cup pure maple syrup

1 cup pecans, chopped (plus extra for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with softened butter to prevent sticking.

    In a medium-sized bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly to ensure all dry ingredients are evenly incorporated.

      In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer. Cream these together until the mixture is light, fluffy, and well combined, which should take about 3-5 minutes.

        Add the eggs to the butter-sugar mixture one at a time, ensuring to mix thoroughly after each addition. Then, pour in the vanilla extract and maple syrup, continuing to blend until the mixture is smooth and homogenous.

          Gradually incorporate the dry ingredient mixture into the wet mixture, alternating with the buttermilk. Begin with the dry ingredients and end with them, stirring gently until just combined to avoid overmixing.

            Carefully fold in the chopped pecans, saving a handful for topping the muffins later.

              Using a cookie scoop or a large spoon, fill each muffin cup roughly two-thirds full with the batter.

                On top of each muffin batter, sprinkle the reserved pecans for that added crunch and nutty flavor.

                  Place the muffin tin into the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean.

                    Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve the muffins warm, lightly dusted with powdered sugar for an elegant touch. Arrange them on a rustic wooden board or a charming plate to create an inviting presentation. For an extra flavor boost and visual allure, drizzle a small amount of maple syrup over the top of the muffins just before serving!