Cinnamon Pecan Muffins Recipe

Do you ever want to have something different for breakfast or crave a little treat that’s not too much of a sin? I (often) do and these seal the deal perfectly.

Cinnamon pecan muffins are crafted with care using simple ingredients, resulting in a batch that’s tender, moist, and brimming with the rich warmth of cinnamon. Perfect to enjoy with coffee or tea.

Prep Time: 10 minutes Cook Time: 18 minutes Total Time: 28 minutes

Servings: 12 muffins

INGREDIENTS:

Muffins

2 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

½ teaspoon salt

¾ cup granulated sugar

½ cup unsalted butter, melted

2 large eggs

¾ cup whole milk

2 teaspoons vanilla extract

½ cup chopped pecan nuts

Topping

Pecan nuts

2 tablespoons granulated sugar

½ teaspoon ground cinnamon

Find all you need to bake your muffins here.

INSTRUCTIONS:

Preheat the oven to 180 degrees Celsius and line a muffin pan with liners or grease thoroughly. Set aside.

In a large bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.

In a separate bowl, add sugar, melted butter, eggs, milk, and vanilla extract. Mix until fully incorporated. Add to dry ingredients and stir until just combined. Add pecan nuts and stir to incorporate. Distribute batter between 12 muffin cups.

In a small bowl, combine granulated sugar and cinnamon for the topping. Sprinkle evenly over the muffins and finish with some pecan nuts to decorate.

Bake for about 18-22 minutes, or until the top of your muffins pop back when pressed down gently (or a toothpick inserted in the middle comes out with crumbs, not wet batter).

Allow the pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.

Notes:

Cinnamon pecan muffins can be adapted to suit different dietary preferences or needs. For example, you can use whole wheat flour, brown sugar, sour cream, or Greek yogurt to make them healthier. You can also use almond mild, coconut oil or vegan butter to make them dairy free.

You can replace the pecan nuts for any other nut of your preference or sultanas.

Cinnamon pecan muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container for up to 3 days, or frozen for up to 3 months. 

If using paper liners, allow your muffins to cool completely before unwrapping or they will stick to the papers.

Ensure proper flour measurement, do not reduce/omit any liquids, and watch carefully not to overbake for moist and delicious muffins.

Enjoy it!

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