Preheat oven to 350F.

Combine chopped pecans, pecan meal, flour, brown sugar, baking powder, salt and cinnamon in a mixing bowl.

Separately, mix the eggs, cooled melted butter, extracts and milk.

Then combine the wet and dry ingredients until you create a batter, but do not overmix.

Spray a 12-cavity muffin tin with Baker's Release spray.

Divide batter among cups, then sprinkle tops with the finely chopped pecans

Bake for 20 minutes.

Cool in pan ten minutes, then turn muffins out to finish cooling on a wire rack.

While they are still warm, drizzle tops with syrup.