Maple Pecan Oat Muffins

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Author: Jamie Rowe Published:

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Soaking the oats in milk first makes these muffins tender, not chewy.

Pure maple syrup sweetens the batter and the glaze.

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Why This Recipe Works

A high starting oven temperature gives them tall, domed tops.

Toast the pecans for the best flavor.

Success Tips

They keep for three days at room temperature.

Freeze unglazed and warm before serving.

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Maple Pecan Oat Muffins

Tender oat muffins with toasted pecans and a maple glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup old-fashioned oats 90g
  • 1 cup milk 240ml
  • 1/2 cup pure maple syrup 120ml
  • 1/3 cup melted butter 75g
  • 1 large egg
  • 1 1/2 cups all-purpose flour 188g
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup toasted pecans, chopped 85g

Method
 

  1. Soak oats in milk for 30 minutes.
  2. Heat oven to 425°F (218°C) and line a 12-cup muffin pan.
  3. Whisk maple syrup, butter and egg into the oats.
  4. Fold in flour, baking powder, salt and pecans.
  5. Bake 5 minutes, lower to 350°F (177°C) and bake 13–15 minutes more.

Jamie Rowe

Jamie Rowe is a home baker and recipe developer. Every recipe on Serving See Food is tested again and again until it works the first time, with clear steps and weights for every ingredient.

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