Coffee Pecan Muffins
Start your day on a flavorful note with these irresistibly moist Coffee Pecan Muffins—a perfect harmony of bold coffee and nutty pecan flavors in every bite. These easy-to-make muffins feature a rich, aromatic base of instant coffee dissolved in hot water, paired with toasted pecans for added crunch and depth. A touch of light brown sugar enhances their natural sweetness, while buttermilk and melted butter ensure a tender crumb. Ready in just 35 minutes, these bakery-style muffins are ideal as a quick breakfast, afternoon treat, or an indulgent addition to your coffee break. Whether served warm or at room temperature, they’re destined to be the star of your morning routine.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 tablespoon instant coffee granules
- 2 tablespoons hot water
- 1 cup buttermilk
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups chopped pecans (toasted)
- 0.25 cups light brown sugar
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a small bowl, dissolve the instant coffee granules in hot water. Let cool slightly.
In a large bowl, whisk together the buttermilk, melted butter, eggs, vanilla extract, and dissolved coffee mixture until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; the batter should be slightly lumpy.
Fold in the toasted pecans and light brown sugar to distribute them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with your favorite cup of coffee or tea.
Nutrition Facts
Calories |
3388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 216.0 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 500 mg | 38% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1482 mg | 32% | |
*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.
