Description
Warm, tender cinnamon pecan muffins packed with toasted nuts and cozy spice—perfect for breakfast or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chopped pecans (toasted for best flavor)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, melted butter, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins tender.
- Toasted pecans enhance flavor and add crunch.
- Add a cinnamon-sugar sprinkle on top before baking for extra sweetness.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 16g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg