Perfect! Pecan muffins are nutty, slightly sweet, and perfect for breakfast or a snack. Here’s a simple, reliable recipe:
Pecan Muffins
Makes: 12 muffins
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional, for extra warmth)
- 1 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped pecans (plus extra for topping)
Instructions:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk together milk, oil (or melted butter), egg, and vanilla.
- Combine: Pour wet ingredients into dry ingredients. Stir gently until just combined (batter should be lumpy, don’t overmix!).
- Add pecans: Fold in chopped pecans.
- Fill muffin cups: Spoon batter into muffin cups, about 3/4 full. Sprinkle extra pecans on top if desired.
- Bake: 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool for a few minutes in the tin, then transfer to a wire rack.
💡 Tips:
- For extra flavor, drizzle a little honey or maple syrup over warm muffins.
- You can mix in chocolate chips with the pecans for a sweeter twist.
- Store in an airtight container at room temperature for 2–3 days, or freeze for longer storage.
If you want, I can also give a super-moist, brown-butter version that makes the pecans taste extra nutty and rich—it’s honestly next-level.
Do you want me to share that version?
