Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice (optional, for a slight tang)
You can substitute whole-wheat flour for a heartier muffin or use honey in place of maple syrup for a different flavor profile. The flexibility of this recipe is part of its charm, allowing you to adapt it to your taste.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk together until evenly mixed.
- In another bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Stir in the chopped pecans, reserving a few for topping if desired.
- In a separate small bowl, beat the cream cheese until smooth, then add the powdered sugar and lemon juice, mixing until creamy and well blended.
- Spoon a tablespoon of the batter into each muffin cup, followed by a teaspoon of the cream cheese mixture, and top with another tablespoon of batter. Sprinkle remaining pecans on top.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.
- Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
These muffins are best enjoyed fresh, but they also freeze beautifully for those busy mornings when you need a quick breakfast fix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International