Description
Moist muffins with a sweet, nutty taste reminiscent of pecan pie, perfect for breakfast, snack, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup dark brown sugar, packed
- 2 large eggs
- ¾ cup milk (or buttermilk)
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (plus extra for topping)
- Optional: 2 tablespoons maple syrup or honey for drizzle
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the dark brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
- Add wet ingredients to dry and fold gently using a spatula until just combined. Do not overmix.
- Fold in most of the chopped pecans, reserving some for topping.
- Divide the batter evenly among the prepared muffin cups using an ice cream scoop or spoon.
- Top each muffin with reserved pecans and an optional drizzle of maple syrup or honey.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be served warm or at room temperature. For longer storage, freeze and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg