Justin’s Maple Pecan Muffins with Maple Almond Glaze

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12 muffins

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Muffins:

  • 2  cups all-purpose flour or gluten-free all-purpose flour
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 1  egg
  • 1/3 cup maple syrup
  • 1/2 cup milk of choice
  • 1/2 cup butter, melted
  • 1  teaspoon vanilla
  • 1/2  cup pecans, chopped

Glaze:

  • 1/2 cup Justin’s Maple Almond Butter
  • 2 tablespoons melted butter or coconut oil

DIRECTIONS

  1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat together egg, maple syrup, milk, butter and vanilla. Gently pour into the flour mixture and mix just until combined. Stir in pecans.
  4. Spoon batter into prepared muffin pan. Bake 15-20 minutes or until golden brown.
  5. To make the glaze, combine the almond butter and butter or coconut oil in a microwave-safe bowl and microwave 30 seconds or until melted. Drizzle over warm muffins and enjoy!

This Recipe Serves 12 muffins

INGREDIENTS

Muffins:

  • 2  cups all-purpose flour or gluten-free all-purpose flour
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 1  egg
  • 1/3 cup maple syrup
  • 1/2 cup milk of choice
  • 1/2 cup butter, melted
  • 1  teaspoon vanilla
  • 1/2  cup pecans, chopped

Glaze:

  • 1/2 cup Justin’s Maple Almond Butter
  • 2 tablespoons melted butter or coconut oil
DIRECTIONS
  1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat together egg, maple syrup, milk, butter and vanilla. Gently pour into the flour mixture and mix just until combined. Stir in pecans.
  4. Spoon batter into prepared muffin pan. Bake 15-20 minutes or until golden brown.
  5. To make the glaze, combine the almond butter and butter or coconut oil in a microwave-safe bowl and microwave 30 seconds or until melted. Drizzle over warm muffins and enjoy!

This Recipe Serves 12 muffins

Great Summer Recipes
Thai Peanut Tofu Bowl in a black bowl with chopsticks from the top view on a white background with a white cloth

When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.

 

Summer Soba Salad on blue plate with a gold and white fork set on a marble countertop

Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.

What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.