Maple Yogurt Muffins with Pecans

These muffins have it going on. Pecans, maple syrup, and brown butter, all baked into an individual little snack cake. They pack a lot of flavor, and are excellent on a chilly morning with a cup of coffee or hot cocoa.

Pulling these out of the oven last weekend while we were getting slammed with more than a foot of snow was pretty much the most perfect thing ever.

Maple Yogurt Muffins with Pecans

Maple Yogurt Muffins with Pecans

When Tillamook asked if I wanted to try their new yogurt, I didn’t hesitate to say yes. I’m from the pacific northwest and so Tillamook has always been a staple in my house. I don’t buy any other kind of cheese for everyday use and their ice cream is fantastic. No surprise, their yogurt is pretty great too. I’m only an occasional yogurt-eater but it does end up in my baking fairly often.

Maple Yogurt Muffins with Pecans

I really like the creamy tender texture of these muffins, thanks in part to the yogurt. They’re hearty and not too sweet, perfect for breakfast or a snack any time of day.

Baking with yogurt

Whether you’re improvising with a recipe or trying to make your baked goods a little healthier, here are a few ways you can substitute yogurt in your baking.

  • Replace 1 cup butter with 1/2 cup butter + 1/4 cup yogurt
  • Replace 1 cup oil with 3/4 cup yogurt
  • Replace 1 cup sour cream or cream cheese with 1 cup yogurt
  • Replace 1 cup milk with 3/4 cup milk + 1/4 cup yogurt
  • Replace 1 cup buttermilk with 1/3 cup milk or buttermilk + 2/3 cup yogurt

Maple Yogurt Muffins with Pecans

Maple Yogurt Muffins with Pecans
Simple muffins flavored with brown butter, real maple syrup, and pecans.
Yield: 12 muffins
  • ⅓ cup 74 grams) unsalted butter
  • ¼ cup (50 grams) sugar
  • ⅓ cup real maple syrup
  • 1 cup plain yogurt
  • 2 large eggs
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup (100 grams) pecans, chopped + 12 pecan halves for topping
  1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter and dust with flour.
  2. In a small saucepan, melt the butter over medium heat. Continue to cook until browned, swirling the pan as necessary to promote even cooking. Remove from heat and let cool for a few minutes.
  3. In a bowl, whisk together the browned butter, maple syrup, yogurt, and eggs. In a separate bowl, combine the flour, sugar. baking powder, baking soda, salt, and cinnamon. Add the wet ingredients all at once and stir until just combined. Add the chopped pecans.
  4. Fill the muffin pan with the muffin batter, filling each cup about ⅔ full. Top each with a pecan half. Bake until golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
  5. The muffins will keep in an airtight container for several days.

Disclaimer: This is a sponsored post by Tillamook Yogurt. All opinions are my own. 

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16 Responses to Maple Yogurt Muffins with Pecans

  1. Thanks for these wonderful substitution tips! I always wonder what proportions to use when I try to sub. 🙂

  2. Wow, I can’t believe you got that much snow! We’ve only had sprinkles here in WI…And I don’t think it’s even in the forecast anytime soon, which is pretty unusual. I love being able to use yogurt in baked things like this! They sound perfect with cocoa. My hubby would absolutely love that.

  3. carrian says:

    I’m all about the yogurt muffins!!

  4. This looks so yummy! PS- are you doing the FB Cookie Swap this year?

    • Annalise says:

      I decided not to. The cookies I ended up getting last year were in the mail for over a week and definitely not at their peak (not the fault of the blogger) and it was just kind of a hassle. I’m a Scrooge this year. 🙁

  5. Flavia says:

    I love baking with yogurt and these muffins look fantastic. Of course, I usually end up eating it before I can bake with it, because I love it so much. 🙂 I had no idea that Tillamook also made ice cream and yogurt–I can’t find them here in TX. 🙁 And I can only find limited varieties of their cheese at Sam’s Club, but not at my grocery store. I think they are one of the best brands. Hopefully, more of their products will make it here to the South. *fingers crossed* Great pictures as always!

  6. Lynna says:

    YUM! I love using yogurt in muffins! They make muffins so soft!

  7. Noreen says:

    Can I use Greek yogurt? Thanks, Annalise! I LOVE your recipes!

  8. Aditi says:

    can i use other thing except maple syrup ??

  9. Janelle says:

    Made this just now. Use brown sugar instead of normal sugar, extra cinnamon, replaced peacan (coz i dont hv it on hand) with dried raisin and goji berries. Deliscous! My boyfriend ate 4 in a row in 5 minutes. Thanks for the recipe!

  10. Heidi says:

    Annalise, are you sure that 1/3 cup of butter weights 38 gr.?

  11. barbara says:

    Wow that was unusual. I just wrote an extremely long comment but after I clicked submit
    my comment didn’t show up. Grrrr… well I’m not writing all
    that over again. Anyways, just wanted to say fantastic blog!

  12. Toofer says:

    These were okay but I hoped they’d be better. I wish they were a little sweeter because I didn’t taste the maple syrup AT ALL (and used a really nice kind). Sorry for the caps before. Kinda reminded me of a corn pone muffin. Sure, they were moist and easy but a bit lackluster.

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