Breakfast just seems more like breakfast when maple syrup is involved! And as fall approaches, I like to use maple syrup in my recipes. These muffins have pure maple syrup in them and oatmeal is also an ingredient, so I like to think they’re a little healthy, too! 🙂 Chopped pecans also give these muffins a hearty texture and flavor. They’re topped with a very thick maple glaze, but you can leave the glaze off if you want…if you make them without the glaze, I recommend serving them warm with butter! These are just the thing for a fall breakfast or brunch!
MAPLE OAT PECAN MUFFINS by NancyC
Makes 20 muffins
- 2 cups quick-cooking oats
- 1 cup milk
- 2 cups all-purpose unbleached flour
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 1/2 cups pure maple syrup
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 3/4 cup pecans, coarsely chopped
- Maple Syrup Glaze (recipe below)
Pre heat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups. In medium bowl, combine oats and milk; let stand for 5 minutes.
In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg; set aside.
Going back to the medium bowl, stir the maple syrup, melted butter, and egg into the oat-and-milk mixture. Then add all of this mixture to the flour mixture in the large bowl. Stir just until moistened, then fold the chopped pecans into the batter.
Spoon batter into the lined muffin cups, about 3/4 full. Bake for 15 minutes, or until toothpick inserted in centers comes out clean or almost clean. Cool in pan for 5 minutes, then remove muffins from pan onto a wire rack. Either serve muffins warm without adding the glaze, or let them cool completely and then top with the Maple Syrup Glaze.
MAPLE SYRUP GLAZE
- 1 1/4 cup powdered sugar
- 1 Tablespoon maple syrup
- 1 Tablespoon milk
- pecan halves for garnish (optional)
Mix all ingredients together, blending well. This is a thick glaze–almost a frosting–if you want a thinner glaze, you can add more milk and maple syrup. Use a small spoon to add the glaze over each muffin top, then add a pecan half on top, if desired. Let the glaze set and serve.
You can serve these muffins with the glaze and a pecan on top, or with just the glaze, or no glaze at all…whatever way you like best!
The pure maple syrup gives these muffins a wonderful flavor and sweetness! Do you use maple syrup as a sweetener in any recipes?
Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.
Great sounding muffins.
Thanks, Betty Louise! 🙂
These sound amazing Nancy! 🙂
These sound perfect for the changing season, Nancy! Delicious ingredients…I especially like the sound of the glaze. Hope you have a great weekend. 🙂
Thank you, Nancy, and hope you are enjoying your weekend, too! 🙂
These just scream fall!! They look delicious!!
Thanks, Liz! 🙂
Love the sound of your maple glaze. I think your recipe is perfect to bring to a little brunch gathering. Happy Fall to you!
Oh Nancy your very first line about maple syrup is SO true!
I recently baked with oatmeal in a cake and it is awesome for breakfast too! Cant wait to give these muffins a try, they look so good 🙂
HI Nancy, what great looking breakfast muffins, love the maple glaze and the way you have them decorated.
Thanks, Cheri! 🙂
Lovely Nancy! You know I love me some muffins!!
Beautiful- such a delicious combination of ingredients too.
Love this!
Nancy, as always, stunning photos!! And then the muffins, oh, they sound so delicious! Perfect combination, oats and maple! Makes me think of fall somehow. Thanks for brining and sharing this with us at FF, I’m sure they’ll be a hit! hugs, Sylvia
Thanks so much, Sylvia! 🙂
Love the ingredients in these muffins. They sound so good! I will have to try this recipe soon.
Muffins looks toothsome Nancy .. wonderful fusion of oats, maple and pecan. .. 🙂 🙂
Wonderful combo of flavors, some of my favorite. These look delicious.
Perfect muffin for fall, Nancy!
Perfect fall treats! Love them!