Cinnamon Pecan Muffin Recipe

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Cinnamon Pecan Muffin Recipe

Posted by Diana | Monday January 24, 2011

14 comments

When you have the “Do You Know the Muffin Man” song in your head on a never-ending loop, I find the best way to banish it is by baking up a storm. (See? Totally justified.)

My mom has been making these cinnamon-y treats for years. It's a delicious night time snack and makes for a quick breakfast, too!

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 1/2 tsp pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp kosher salt
2 tsp cinnamon
1 cup pecan halves, roasted

Preheat the oven to 350F (180C) degrees. Roast the pecan halves in the warming oven for 10 minutes, tossing every few minutes. Set aside and let cool before adding to recipe.

Cream the butter and sugar for about 5 minutes in an electric mixer or manually until fluffy. While the mixer is on low, add each egg one at a time, the vanilla and the sour cream. In a separate bowl for the dry ingredients, mix the flour, baking powder, baking soda, cinnamon and salt. With the mixer on low, add the dry ingredients to the batter until just mixed.

Crush the pecan halves into smaller pieces once cooled. Coat the pecans very lightly in flour – this ensures that the pecans (or fruit, chocolate chips – whatever kind of muffins you are making) do not all fall to the bottom of the cup. Fold the pecans into the batter until completely mixed.

Use an ice cream scooper to make perfect portions for each individual cup. Bake for 30 minutes until brown on top (or test by sticking a toothpick into a muffin - if it comes out clean, the baking is finished).

Makes 16.

Recipe and photos by Diana Petrina

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12 Comments

	on April 04, 2012 Diabetic Snacker Reviews said: I'm also a fan of margarine for health reasons. I will agree the taste is better with nothing but butter. One trick I use in baking for the taste of butter is use those butter type sprinkles on top of the baked goods it lets you think you are having more butter. I swapped out honey & splenda, applesauce and used orange juice instead of milk. Bumped up the cinnamon to 1 tbsp & they were fantastic. Mine only needed to bake 22 minutes to be done so that 30 minutes seemed like a high number.
	on January 26, 2011 pynk.neko 1,838 said: Buttered muffins are just pure decadence! The only thing I would substitute butter with is coconut oil; but butter is still yummier. I love anything that contains cinnamon & the pecans make this recipe impossible to resist. Definitely going to be baking with the hubby tonight hehe. You guys always have the most delicious ideas! <3
	on January 26, 2011 cathy3087 98 said: These look amazing. I am obsessed with pecans.
	on January 25, 2011 jmca 9,245 said: Great. I just had to look at those pictures!
	on January 24, 2011 mamaluv STAFF said: @MarBear - keep us posted about how your recipe comes out!
	on January 24, 2011 dolce_bellissima 4,214 said: @MarBear, I recently discovered Stevia, and I love it. It is a much healthier and more natural alternative to sugar (brown or white), and it is better for you than honey because honey forms a lot of mucus in your system (gross, I know). It is a great alternative for vegans!
	on January 24, 2011 MarBear 511 said: mmmmm These look so good! I'm going to make them this week, but I'm substituting unsweetened applesauce for the butter. Its an easy way to really cut down the fat and calories of most baked goods. You can also substitute Stevia for the sugar to save even more calories!
	on January 24, 2011 mamaluv STAFF said: I went back to butter a few years ago after a long run with margarine (for my health, supposedly). I don't care what brand you try, the only thing that actually tastes like butter IS the real thing! When eaten in moderation, I don't see why the vast majority of people shouldn't enjoy real creamery butter. I'm a big fan of "back to basics" overall and find that eating natural foods (eg. full fat yogurt, etc) makes you fuller, so you won't need to eat 2 or 3 of the non-fat version - because let's face it: isn't that what we often end up doing? There are a few foods that are worth buying in the low-fat versions, but most of them make up for the loss of taste by adding sodium and/or sugars! Compare the labels - you'll be surprised.
	on January 24, 2011 LaurenBlair 128 said: I could go for one of these muffins right now ... mmm
	on January 24, 2011 dolce_bellissima 4,214 said: Wow, this looks incredible! I never used to put butter on muffins before, but now I am obsessed with it..I want some..