Maple Pecan Muffins© (makes 12)


  • 4.9oz-140g baking margarine
  • 4.9oz-140g light brown muscovado sugar
  • 2 medium eggs (free-range)
  • 7oz-200g self-raising flour (sifted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • ½ teaspoon ground nutmeg
  • 4.4oz-125g unsalted butter (room temperature)
  • 8.4oz-240g icing sugar
  • 2 tablespoons golden syrup
  • ½ tablespoon hazelnut syrup (optional)
  • 1 tablespoon water
  • 12 pecan nuts (whole)
  • 12 pecan nuts (finely chopped)
  • 2 ½ tablespoons maple syrup
  • Gold sugar (optional)


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. Start by making the muffin mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
  3. Add the eggs one at a time, mixing between each addition until you have used both eggs. Follow by adding the maple syrup, vanilla extract and ground nutmeg. Combine together
  4. Finally, add the sifted flour and combine again. Spoon equally into the pre-prepared tin and pop into the oven for 20 minutes Check with a skewer in the center of a cake, if it comes out clean- they are ready. Remove the muffins from oven. Allow to cool in the tins for 15 mins before removing and allowing to cool completely before moving onto the next step
  5. Reduce the oven temperature to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. In a small bowl, place the whole pecan nuts with 2 tablespoons of maple syrup, coating them well. Space them out evenly on a baking tray lined with baking parchment and set to one side. Using the same bowl, add the chopped pecans and add the remaining ½ tablespoon of maple syrup and mix. Spread the chopped nuts out on the same baking tray as the whole nuts and pop into the oven for 10 minutes. Remove from the oven and set to one side to cool whilst making the buttercream
  6. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again, before adding the golden syrup, water and hazelnut syrup and combining it until smooth
  7. Using a cutlery knife, spread the top of each muffin with the buttercream (or if you have an icing bag and nozzle, pipe to a design of your preference). Place a whole glazed pecan nut on top of each muffin and sprinkle the chopped pecans around it. Finally, decorate with the golden sugar (or whatever you choose) and serve

Image Gallery