Maple Pecan Cinnamon Roll Muffins

Maple Pecan Cinnamon Roll Muffins are the perfect combination of a warm, gooey cinnamon roll and a muffin, with the added sweetness of maple syrup and the crunch of toasted pecans. These muffins are indulgent, but not too heavy—perfect for breakfast, brunch, or a sweet treat any time of day! Here’s a simple and delicious recipe for these soft, sweet muffins.

Maple Pecan Cinnamon Roll Muffins

Ingredients:

For the Muffins:

• 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk (or regular milk with a splash of vinegar or lemon juice as a substitute)
• 1/2 cup (80g) chopped pecans, toasted (for extra crunch and flavor)

For the Cinnamon Filling:

• 1/4 cup (50g) unsalted butter, softened
• 1/2 cup (100g) brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/4 cup (40g) chopped pecans (optional, for extra crunch)

For the Maple Glaze:

• 1/2 cup (120ml) maple syrup (preferably pure maple syrup)
• 1/4 cup (60g) unsalted butter
• 1/2 cup (60g) powdered sugar
• Pinch of salt

Instructions:

1. Preheat the Oven and Prepare the Muffin Tin:

   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin tin with paper liners or grease the cups well with butter or cooking spray.

2. Toast the Pecans (optional):

   • Toast the pecans by placing them on a baking sheet in the preheated oven for 5-7 minutes, stirring halfway through. Watch them carefully, as nuts can burn quickly. Once toasted, chop them coarsely and set aside.

3. Make the Cinnamon Filling:

   • In a small bowl, combine the softened butter, brown sugar, cinnamon, and chopped pecans (if using). Stir until smooth. Set aside.

4. Make the Muffin Batter:

   • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
   • In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer or a hand whisk until light and fluffy, about 2-3 minutes.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, starting and ending with the dry ingredients. Stir until just combined—do not overmix.
   • Gently fold in the toasted and chopped pecans.

5. Fill the Muffin Tin:

   • Scoop a heaping spoonful of muffin batter into each muffin cup, filling about 1/3 of the way up.
   • Add a teaspoon of the cinnamon filling mixture on top of the batter in each cup, then spoon the remaining muffin batter over the top, covering the cinnamon filling completely. Use a skewer or knife to swirl the cinnamon filling into the batter if desired (this step is optional but gives a nice marbled effect).

6. Bake the Muffins:

   • Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (except for a little cinnamon swirl).
   • Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

7. Make the Maple Glaze:

   • While the muffins are cooling, make the maple glaze. In a small saucepan over medium heat, melt the butter and maple syrup together, stirring occasionally. Once melted, remove from heat and whisk in the powdered sugar and a pinch of salt until smooth.

8. Drizzle the Maple Glaze:

   • Once the muffins have cooled slightly, drizzle the warm maple glaze over each muffin. The glaze will soak into the top, giving them a sweet, sticky finish.

9. Serve:

   • Serve the muffins warm, with an extra drizzle of maple syrup if you like. They are perfect on their own, or with a cup of coffee or tea.

Tips for Perfect Maple Pecan Cinnamon Roll Muffins:

• Make Ahead: These muffins are best fresh, but you can make them a day ahead. Store them in an airtight container at room temperature and reheat slightly before serving.
• Freezing: These muffins freeze well. Let them cool completely, then wrap them individually in plastic wrap or foil and store in a freezer-safe bag for up to 2 months. To reheat, thaw at room temperature or warm in the oven for a few minutes.
• Add More Spice: Feel free to experiment with adding a pinch of nutmeg or cloves to the cinnamon filling for added warmth.
• Nuts: If you’re not a fan of pecans, you can swap them for walnuts, almonds, or skip them altogether for a nut-free version.

Why You’ll Love These Muffins:

• Cinnamon Roll Texture: These muffins have the soft, slightly gooey texture of a cinnamon roll, with a cinnamon swirl in the center.
• Maple Sweetness: The maple glaze gives the muffins an extra boost of flavor, turning them into a treat that’s sweet but not overwhelming.
• Crunchy Pecans: The toasted pecans provide a satisfying crunch that pairs perfectly with the soft muffin and gooey filling.

These Maple Pecan Cinnamon Roll Muffins are the ultimate comfort food. Perfect for breakfast, brunch, or a cozy snack, they’ll satisfy your cinnamon roll cravings in an easy-to-make muffin form! Enjoy!