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