Butterless Pecan Muffins
Indulge in the wholesome goodness of Butterless Pecan Muffins—moist, flavorful, and perfect for any occasion! These muffins skip the butter and instead rely on a luscious blend of vegetable oil, yogurt, and milk to create an irresistibly tender crumb. Packed with the nutty crunch of chopped pecans and a warm hint of cinnamon, they’re a delightful treat for breakfast, snack time, or dessert. Ready in just 35 minutes, these easy-to-make muffins are a healthier twist on classic baked goods, offering rich flavor without sacrificing texture. Whether served warm with coffee or tucked into a lunchbox for an on-the-go treat, these crowd-pleasers are sure to become a favorite in your recipe repertoire. Perfect for butter-free baking enthusiasts and nut lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cups Pecans, chopped
- 2 Eggs
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cups Plain yogurt (or Greek yogurt)
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk thoroughly until the mixture is smooth.
Add the eggs one at a time to the sugar mixture, whisking well after each addition. Then, stir in the vanilla extract, yogurt, and milk until fully incorporated.
Gradually add the wet ingredients to the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture until just combined. Do not overmix, as this can result in dense muffins.
Fold in the chopped pecans, ensuring they are evenly distributed through the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 467.2 g | 170% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 266.0 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 590 mg | 45% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1477 mg | 31% | |
*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.
