Cinnamon Pecan Muffins
Start your day on a cozy, flavorful note with these irresistibly soft and moist Cinnamon Pecan Muffins. Bursting with warm, spiced cinnamon and the satisfying crunch of chopped pecans, these bakery-style muffins strike the perfect balance between sweet and nutty. With just 15 minutes of prep time, they're an easy yet impressive treat, ideal for breakfast, brunch, or an indulgent snack. Topped with a sprinkle of pecans for added texture and optionally dusted with powdered sugar, these muffins are as beautiful as they are delicious. Whether you're savoring them fresh out of the oven or enjoying them with a cup of coffee, these homemade cinnamon pecan muffins are sure to be a crowd-pleaser. Keywords: cinnamon pecan muffins, easy muffin recipe, homemade breakfast muffins, nutty cinnamon treats, bakery-style muffins.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Kosher salt
- 0.75 cups Milk
- 0.5 cups Unsalted butter (melted and cooled)
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 1 cup Pecans (chopped)
- 2 tablespoons Powdered sugar (for optional topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and kosher salt until well combined.
In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the chopped pecans, reserving a small handful to sprinkle on top of the muffins before baking, if desired.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Sprinkle the reserved chopped pecans on top of the batter for added crunch and presentation, if you like.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Optionally, dust the tops of the cooled muffins with powdered sugar before serving for a touch of sweetness.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1428 mg | 62% | |
| Total Carbohydrate | 417.9 g | 152% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 214.7 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 491 mg | 38% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1239 mg | 26% | |
*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.
