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Cinnamon Pecan Muffins

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Warm, tender cinnamon pecan muffins packed with toasted nuts and cozy spice—perfect for breakfast or snacking.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup chopped pecans (toasted for best flavor)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. In another bowl, whisk the buttermilk, melted butter, eggs, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in the chopped pecans.
  6. Divide the batter evenly into the muffin cups, filling each about 2/3 full.
  7. Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep the muffins tender.
  • Toasted pecans enhance flavor and add crunch.
  • Add a cinnamon-sugar sprinkle on top before baking for extra sweetness.

Nutrition

Keywords: cinnamon pecan muffins, muffins, breakfast, pecan recipes

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