Maple Pecan Sourdough Muffins
Ingredients
- 75 grams unsalted butter
about 5 Tablespoons, melted
- 35 grams vegetable oil
about 2 Tablespoons
- 120 grams sourdough discard
about 1/2 cup, see recipe notes
- 85 grams buttermilk
shaken
- 50 grams pure maple syrup
about 2.5 Tablespoons
- 1 large egg
about 50 grams
- 4 grams vanilla extract
about 1 teaspoon
- 4 grams maple extract
about 1 teaspoon
- 120 grams granulated sugar
scant 2/3 cup
- 200 grams all purpose flour
about 1 2/3 cup
- 15 grams cornstarch
about 1.5 Tablespoons
- 10 grams baking powder
about 2 teaspoons
- 10 grams salt
about 1.5 teaspoons
- 120 grams chopped pecans
about 1 cup, see recipe notes
- 30 grams unsalted butter
about 2 Tablespoons, melted
- 50 grams brown sugar
about 1/4 cup
- 40 grams all-purpose flour
about 1/3 cup
- 30 grams chopped pecans
about 1/4 cup
- pinch of salt
- 55 grams unsalted butter
about 4 Tablespoons, melted
- 60 grams powdered sugar
about 1/2 cup
- 40 grams pure maple syrup
about 2 Tablespoons
- 2 grams maple extract
about 1/2 teaspoon
- pinch of salt
Directions
- 1
Preheat oven to 425ºF. Prepare a 12-cup muffin tin with muffin liners or cut pieces of parchment paper to the size of the muffin wells and use as liners. If you choose not to use liners, spray muffin wells with cooking or baking spray to coat so they don't stick.
- 2
Melt unsalted butter in a large liquid measuring cup or small bowl. Add vegetable oil and sourdough discard. Whisk together. Add buttermilk, maple syrup, egg, vanilla extract and maple extract. Mix in granulated sugar and whisk together to combine.
- 3
In a large mixing bowl, whisk together the all purpose flour, baking powder, cornstarch and salt. Pour in the liquid ingredients into the flour mixture. Stir gently until almost combined. Add in the chopped pecans and stir again until moistened - a few flour streaks are okay!
- 4
Crumb Topping: Mix together melted butter, brown sugar, flour, pecans and a pinch of salt until a crumbly topping forms.
- 5
Scoop muffin batter into the muffin tins, filling the tins about 3/4 of the way full. Top each muffin with pecan crumble topping. Bake the muffins for 5 minutes at 425ºF. Then decrease the oven temperature to 350ºF and continue baking for about 15-18 minutes until baked all the way through. The center of the muffins should spring back just a bit and a toothpick should come out clean with just a few crumbs when stuck into the center of a baked muffin.
- 6
While the muffins are baking, whisk together the maple glaze. Whisk melted butter, powdered sugar, maple syrup, maple extract and salt. Put glaze into a piping bag and set aside. Once muffins have cooled slightly, drizzle with maple glaze and enjoy!
Maple Pecan Sourdough Muffins
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Based on 5 ratings
Rating Breakdown
About this Recipe
Craving a comforting, yet refined, start to your day? These Maple Pecan Sourdough Muffins are your answer, delivering an irresistible blend of nutty, sweet, and subtly tangy flavors perfect for any morning.
Why These Muffins Work Wonders
This recipe shines by expertly balancing the familiar warmth of maple and the satisfying crunch of pecans with the unique depth that sourdough discard brings. The combination of a soft, tender muffin base, a delicate crumb topping, and a rich maple glaze creates a multi-textured delight that feels truly special. Utilizing sourdough discard not only ensures an incredibly moist crumb but also adds a subtle complexity that sets these muffins apart from ordinary varieties.
What to Expect from Each Bite
Prepare for a muffin with a wonderfully soft, almost melting crumb, generously studded with chopped pecans that provide a delightful textural contrast. Each bite offers a harmonious blend of sweet pure maple syrup, earthy pecans, and a delicate, almost undetectable tang from the sourdough. The crumb topping adds a buttery, slightly crisp layer, while the final drizzle of maple glaze delivers a finishing touch of pure sweetness, making these a truly irresistible and satisfying treat.
Customization & Variations
While delicious as is, you can easily adapt these muffins to your liking. For a different nutty flavor, consider swapping the pecans for an equal amount of chopped walnuts or even almonds. If you're looking to simplify, you could omit the crumb topping or the maple glaze—or both—for a less decadent, but still incredibly flavorful, muffin. Don't have buttermilk on hand? You can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes before use.
Serving Suggestions
These Maple Pecan Sourdough Muffins are ideal for a leisurely weekend breakfast, a quick grab-and-go bite during a busy week, or as a delightful addition to any brunch spread. Serve them warm with your favorite cup of coffee or a soothing herbal tea for the ultimate comforting experience.