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
Chocolate Hazelnut Babka on a wooden serving board on a cloth beside a cup of coffee on a blue wood background

Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.

 

Dairy Free Chocolate Hazelnut Cinnamon Rolls (a very close up shot)

Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.

justins grilled chocolate hazelnut fruit pizza

Oh grilllllll, you’ve done it again. Fire up this fruity and decadent dessert to make any summer soiree a little more nutty.