Maple & Pecan Muffin Recipe

Maple and Pecan flavoured chocolate chip muffins, Glass bottle of foodie flavours' pecan natural flavouring

Recipe

Maple & Pecan Muffins

Warm, Nutty and Straight from Your Kitchen Bakery. Muffins To Be Proud Of

These maple and pecan muffins taste like they’ve come straight from your favourite little bakery… but better, because you made them.

Soft, fluffy, and loaded with chocolate chips, they’re packed with rich pecan flavour and finished with a sweet maple icing drizzle that melts into every bite. Fresh from the oven, they’re cosy, comforting, and just the kind of homemade treat that makes the whole kitchen smell amazing. Perfect for sharing… if you feel like it.

Watch Recipe Video

Baking ingredients and Foodie Flavours pecan and maple essences on a wooden surface

Bottle of pecan food flavouring with a dropper, held by a hand against a neutral background

Muffin tin with a cupcake liner and a scoop of batter being added.

Spoon adding white icing to a pecan muffin

Pecan Muffins with icing, a bottle of Foodie Flavours pecan essence, and pecans on a wooden surface.

Pecan muffins with white icing and topped with pecans on a cooling rack.

Pecan muffin with a Foodie Flavours pecan flavouring bottle and packaging on a wooden surface.

Muffins with white icing and pecans on a wooden surface with a bottle of foodie flavours pecan flavouring.

Half-eaten pecan muffin with white frosting and a pecan on top, with other muffins in the background.

Ingredients

300g Self Raising Flour, sifted
½ Tsp Bicarbonate of Soda
200g Golden Caster Sugar
½ Tsp Salt
2 Large Eggs, at room temperature
120ml Vegetable Oil
150g Natural Yoghurt
150ml Whole Milk
30 Drops Foodie Flavours Pecan Natural Flavouring
200g Dark Chocolate Chips
150g Icing Sugar, sifted
1-2 Tbsp Water
10 Drops Foodie Flavours Natural Maple Flavouring

Instructions

Servings 2 / Prep time 20 mins / Cook time 20 mins

Preheat the oven to 220°C/200°C fan and line a cupcake/muffin tray with 12 cases.
Mix together the flour, bicarbonate of soda, sugar and salt and set aside.
In a separate bowl, combine the eggs, vegetable oil, yoghurt, milk and pecan flavouring.
Add the dry ingredients to the wet and fold in until smooth.
Mix in the chocolate chips until evenly distributed.
Fill each case to the top and bake in the oven for 5 mins at 220°C/200°C fan, then reduce the temperature to 180°C/160°C fan, without opening the oven door.
Bake for a further 15 mins until the tops are lightly golden brown. A cake tester/toothpick should come out clean when inserted into the centre.
Leave the muffins in the tray for 10 mins, then remove and cool on a wire rack.
Once cool, add the maple flavouring to the icing sugar along with a little water. Mix until smooth, slowly adding more water until the icing is thick but will fall off a spoon.
Spoon icing onto the top of each muffin and enjoy!