Butter Pecan Muffins
Delight your taste buds with these tender and buttery pecan muffins that are perfect for breakfast, brunch, or an indulgent afternoon snack. These Butter Pecan Muffins combine the nutty richness of toasted pecans with the creamy sweetness of buttermilk and brown sugar for a wonderfully moist and flavorful treat. Each bite is enhanced by the aromatic addition of vanilla and the irresistible scent of oven-toasted pecans, bringing a bakery-worthy experience right to your kitchen. With a quick prep time of just 15 minutes and a golden bake in under 25 minutes, these muffins are an easy way to impress, whether you're hosting or indulging in a solo moment of comfort. Serve them warm with a pat of butter or enjoy them as-is for a decadent, nutty delight.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup pecan halves
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the pecans and toast them, stirring occasionally, for about 3-4 minutes or until fragrant. Remove from heat and let cool.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the remaining butter (softened) and the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes using a handheld or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the toasted pecans using a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 453.3 g | 165% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 253.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 277 mg | 21% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
