Maple Pecan Muffins

I'm using up those pecans! 

I wanted to make some sort of breakfast treat with the pecans. I've made maple pecan scones in the past and thought about making them again but really wanted to try something new. I came across this recipe while reading a bunch of blogs.The recipe comes from Nigella Lawson. 

I was really excited for the outcome of these muffins. I love the combination of maple and pecan. I enjoyed the muffins; however, I thought they were a little too dry. Could be from over mixing the batter although I was really careful not to? Let me know if you have better luck!

Maple Pecan Muffins
Makes 12

1 cup pecans, roughly chopped
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup wheat germ
1 pinch of salt
1/2 cup milk
1 egg
1/2 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon dark brown sugar 

Preheat the oven to 400 degrees. Fill a 12-cup muffin tray with paper liners. Reserve 1/4th of the chopped pecans. Mix together the remaining pecans with flour, salt, wheat germ and baking powder. In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.  Pour the liquids into the dry mixture. Gently fold to mix. The batter can have some lumps. Do not over mix because these muffins can get tough. Spoon batter into muffin cups.Chop the remaining nuts finely and mix with the brown sugar. Sprinkle a little of this mixture on top of each muffin.Bake for about 20 minutes until tester comes clean. The nut topping turns golden, but the muffins will be somewhat pale. Remove muffins to a cooling rack.