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Sep 26, 2022

Sourdough Maple Pecan Muffins

Sourdough maple pecan muffins filled with chopped toasted pecans and real maple syrup. Plus, these muffins are a great way to use up leftover sourdough starter. 

Sourdough Maple Pecan Muffins on mini cake stands.

These muffins are delicious warm from the oven and slathered in butter. They are easy to make, with very few dishes to wash.... even less if you use a kitchen scale to measure the ingredients directly into the mixing bowl. 

These muffins are sweet, but not overly so, with 1/4 cup of sugar and 1/4 cup of maple syrup for eight muffins... a tablespoon of sweetness per muffin. In addition, these muffins are filled with protein rich pecans, which are super filling and perfect for starting your day. 

Sourdough Maple Pecan Muffins on a yellow cake pan.

Tips for Toasting the Pecans:

My two favorite ways for toasting the pecans are either to stir them in a hot skillet until they become fragrant, or to bake them in a 350 degree F oven on a baking sheet for about 5 to 10 minutes, tossing them regularly, until they become fragrant. Either way, you really need to pay attention so that you do not let them burn. 

Of course, toasting the pecans is not required. Just chop them and toss them in the batter as is. They'll still be delicious. 

Sourdough Maple Pecan Muffins in a bowl.

Ingredient Notes:

Pecans: Use unsalted pecans. You can buy pecan halves or pecan pieces (which are probably less expensive). You can also easily substitute walnut pieces for the pecans. 

Maple Syrup: Definitely use real maple syrup, not the imitation "pancake syrup." You can use either grade A or grade B (which is more difficult to find). Sometimes your grocery store will have grade A dark, which has a stronger maple flavor. 

Maple Flavor: This is an optional ingredient, so don't worry if you can't find it. I had a small bottle on hand and it was great at enhancing the maple flavor. 

Streusel: The streusel is also optional. I actually found some leftover oat and pecan streusel in my freezer from making Lemon curn muffins and decided to use that. I threw in some extra pecans and sprinkled it over the muffins before baking. 

Basically, what you need is brown sugar, flour, rolled oats, some chopped pecans, and cold salted butter pieces. Just briefly process the ingredients in a mini food processor and freeze the streusel until you are ready to use it. 

White Whole Wheat Flour: I can usually find the King Arthur brand at Target or Walmart. If you can't find it, you can substitute regular whole wheat. The flavor of the flour will be stronger. 

Plain Yogurt: While I used plain full fat yogurt, you can also use sour cream mixed with a little milk or buttermilk instead. 

Sourdough: If you don't have a sourdough starter, I highly recommend getting started on your sourdough journey by starting one. King Arthur Baking has a great resource for building your own. In a pinch, you can use half flour and half water, by weight. 

I love using the discard in muffins, such as multi-grain muffins and tangerine muffins

Sourdough Maple Pecan Muffins on three black plates.

How to Store these Muffins:

You can keep these muffins in an airtight container at room temperature for up to three days. To rewarm them, microwave them for about 15 to 20 seconds and then split them and spread with salted butter. 


Two Sourdough Maple Pecan Muffins on a black plate.

More Maple Recipes You May Also Like:

Maple Pecan Oat Bread

Maple Pecan Biscotti

Maple Syrup Pancake Cookies

Oatmeal Maple Bread

Maple Cupcakes with Maple Cream Cheese Frosting

Pecan Butterscotch Muffins

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Sourdough Maple Pecan Muffins on a yellow cake stand.

Sourdough Maple Pecan Muffins

Sourdough Maple Pecan Muffins
Yield: 8 Muffins
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Sourdough maple pecan muffins filled with chopped toasted pecans and real maple syrup. Plus, these muffins are a great way to use up leftover sourdough starter.


  • 85 grams (3/4 cup) white whole wheat flour
  • 60 grams (1/2 cup) all purpose flour
  • 50 grams (1/4 cup) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 85 grams (1/3 cup plus 1 1/2 tablespoons) sourdough starter (discard is fine)
  • 27 grams (1/4 cup) full fat yogurt
  • 57 grams (1/2 stick/1/4 cup) butter, melted
  • 1 large egg, room temperature
  • 78 grams (1/4 cup) pure maple syrup
  • 1/4 teaspoon maple flavor (optional)
  • 85 grams (3/4 cup) chopped toasted pecans
  • 1/4 cup streusel of your choice (optional, see ingredient note in post)


  1. Heat your oven to 350 degrees F. Line 8 cavities of a muffin pan with paper liners. The muffins will bake more evenly if you use the outside cavities of the pan.
  2. In a medium-large bowl, whisk together the flours, granulated sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, mix the sourdough discard, the yogurt, melted butter, egg, maple syrup and optional maple flavor.
  4. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Stir in the pecans.
  5. Divide the batter evenly among the 8 muffin cavities and top with the optional streusel.
  6. Bake on the center rack for 20 to 25 minutes, until a toothpick comes out clean.
  7. Cool in the pan on a wire rack and then turn out the muffins onto a wire rack.

Nutrition Facts



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maple, pecans
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Would you like to comment?

  1. You had me at maple! I'm getting my starter going this week, so excited to try these!

  2. Yum! These are some of my favorite flavors and sourdough muffins are so good!

  3. Beautiful fall flavors, Karen. Love the toasted pecans and maple syrup! And I'm always happy to have another recipe to use up the sourdough discard.

  4. Sourdough starter, fall flavors and that lovely cake stand...this post has it all!!

  5. Those look gorgeous! I love maple. Need to feed up my starter anyway!


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