Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pure maple syrup
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- Fresh maple syrup for drizzling (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the maple syrup, buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold in the chopped pecans, if using.
- Divide the batter evenly among muffin cups, filling about three-quarters full.
- Bake for 18-20 minutes until golden and a toothpick inserted comes out clean. Cool on a wire rack.
Notes
- For a more rustic finish, sprinkle some extra pecans on top before baking.
- Use high-quality maple syrup for richer flavor.
- These muffins are best enjoyed fresh but can be stored in an airtight container for 2 days at room temperature or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 290 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg