For the Maple Pecan Muffins

• Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line a muffin pan with paper liners.
• Make the dry mix. In a medium bowl, whisk together the flour, pecan flour, baking powder, and salt.
• Make the wet mix. In a large bowl, mix together the maple syrup, melted butter, eggs, and milk.
• Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined. Mix in the pecans.
• Assemble the muffins. Use a 1-Tablespoon cookie dough scoop to fill each paper liner with 4 generous Tablespoons of the batter.
• Bake the muffins. Bake for 22 to 24 minutes, or until the muffins are domed and a skewer inserted into the center of a muffin comes out with a few crumbs attached. Cool in the muffin pan on a wire rack for 10 minutes, then turn the muffins out onto the rack to cool completely. Once the muffins are cool, make the glaze.
• Make the glaze. In a medium bowl, mix together the confectioners’ sugar, maple syrup, melted butter, and water until a thick glaze forms.
• Glaze the muffins. Working quickly, hold a muffin upside down, dip its top into the glaze, and quickly turn it right side up on a wire rack. Garnish with a pecan half. Repeat with remaining muffins.
• Serve and store. Serve at room temperature. The muffins can stored at room temperature, under a cake dome or in an airtight container, for up to 2 days.