Description
A delightful twist on traditional muffins, combining the rich flavors of pecan pie with the moistness of a muffin.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup chopped pecans (reserved some for topping)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk (for a dairy-free option, use almond or oat milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon cinnamon for added warmth
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with butter.
- Combine the melted butter, brown sugar, and granulated sugar in a mixing bowl. Whisk until smooth.
- Add the eggs, milk, and vanilla extract into the mix, and blend until creamy.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon in another bowl.
- Fold the dry mixture into the wet ingredients. Stir gently until just combined.
- Incorporate the chopped pecans into the batter.
- Fill each muffin cup about 3/4 full with the batter and sprinkle some chopped pecans on top.
- Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For a healthier alternative, consider using whole wheat flour or a sugar substitute. They can also be frozen for future breakfasts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg