Ingredients

The following ingredients have 12 Servings
  • ⅓ cup unsalted butter ((74 grams))
  • ¼ cup granulated sugar ((50 grams))
  • ⅓ 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))

Instruction

  • 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.