Step 1Combine flour, granulated sugar, baking soda, cinnamon, salt and pecans in bowl.
Step 2Whisk buttermilk, oil, egg and maple extract in small bowl. Add to dry ingredients. Stir just until combined. Let batter sit 15 minutes. Divide among 12 paper-lined muffin cups.
Step 3Combine brown sugar and butter in small bowl until smooth. Evenly spoon 2 teaspoons over each muffin. Sprinkle each with 1 teaspoon pecans.
Step 4Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature for two days or frozen one month in airtight plastic bag. Bring to room temperature before reheating. To serve, reheat in 300-degree oven 10 to 12 minutes or in microwave until just warm.)