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+ servings

Maple Yogurt Muffins with Pecans

Simple muffins flavored with brown butter, real maple syrup, and pecans.


  • cup unsalted butter (74 grams)
  • ¼ cup granulated sugar (50 grams)
  • cup real maple syrup (104 grams)
  • 1 cup plain yogurt (227 grams)
  • 2 large eggs
  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup pecans , chopped + more for topping (100 grams)


  • Preheat oven to 400°F. Line a muffin pan with paper liners or grease with butter and dust with flour.
  • 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.
  • 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.
  • 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.
  • The muffins will keep in an airtight container for several days.


Calories: 242kcal, Carbohydrates: 29g, Protein: 5g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 94mg, Potassium: 185mg, Fiber: 1g, Sugar: 11g, Vitamin A: 222IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
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