Description
Deliciously sweet and nutty muffins inspired by classic pecan pie, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon (optional)
- 1/2 cup Unsalted butter (melted)
- 1 cup Light brown sugar
- 2 large Eggs
- 1/2 cup Sour cream
- 1/2 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 cup Finely chopped pecans
- 1/2 cup Whole pecan halves
- 1/4 cup Brown sugar
- 2 tablespoons Melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the flour, baking soda, baking powder, salt, cinnamon, and brown sugar in a large bowl.
- Combine the melted butter, light brown sugar, eggs, sour cream, whole milk, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the finely chopped pecans.
- Fill muffin tins about two-thirds full with batter and top with whole pecan halves and packed brown sugar.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
For a dairy-free version, substitute coconut oil for butter and use almond or oat milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg