Maple Pecan Oat Muffins
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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.
Ingredients
Method
- Soak oats in milk for 30 minutes.
- Heat oven to 425°F (218°C) and line a 12-cup muffin pan.
- Whisk maple syrup, butter and egg into the oats.
- Fold in flour, baking powder, salt and pecans.
- 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.
Can I halve this recipe?
Added a pinch more salt and loved it.
This is my new go-to recipe.
Made these this weekend and they turned out perfectly!