Pecan Cinnamon Muffins
Elevate your morning routine with these irresistible Pecan Cinnamon Muffins—an indulgent blend of warm, spiced flavor and nutty goodness. Perfectly moist and tender, these muffins pack the comforting aroma of cinnamon into every bite, enhanced by the rich sweetness of brown sugar. Chopped pecans add a delightful crunch, while a dusting of cinnamon-sugar topping creates a golden, caramelized finish that's bakery-worthy. Ready in just 35 minutes from start to finish, these easy homemade treats are perfect for breakfast, brunch, or a midday snack. Pair them with a steaming cup of coffee for the ultimate cozy moment. Designed to impress yet simple to make, these muffins are sure to become your go-to recipe for satisfying sweet cravings with a touch of spice. Keywords: pecan cinnamon muffins, easy muffin recipe, cinnamon sugar topping, breakfast muffins.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.5 cups unsalted butter, melted and cooled slightly
- 2 items large eggs
- 1 teaspoon vanilla extract
- 0.75 cups pecans, chopped
- 0.5 teaspoons additional cinnamon (for topping)
- 2 tablespoons additional brown sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt until well combined.
In a medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour the wet mixture into the center. Gently fold the wet and dry ingredients together until just combined, being careful not to overmix. The batter should be lumpy.
Gently fold the chopped pecans into the batter until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
In a small bowl, combine the additional cinnamon and brown sugar for the topping. Sprinkle this mixture evenly over the top of each muffin.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 91 mg | 2% | |
*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.
