Description

These warm, cozy muffins combine the nutty sweetness of toasted pecans with rich brown sugar caramel notes, perfect for breakfast or a snack.

Ingredients

Scale

2 cups all-purpose flour (250g)
3/4 cup packed brown sugar (150g), light or dark
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, melted (75g)
2 large eggs, room temperature
3/4 cup whole milk (180ml)
1 teaspoon vanilla extract
1 cup chopped pecans, toasted (120g)
1/4 cup additional chopped pecans for topping (30g)

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
Toast 1 cup chopped pecans in a dry skillet over medium heat, stirring frequently, until fragrant and golden brown. Remove from heat and let cool.
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs until smooth. Add melted butter, milk, and vanilla extract; whisk until combined.
Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined; do not overmix.
Fold in the toasted pecans evenly.
Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle remaining chopped pecans on top.
Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Do not skip toasting the pecans as it enhances flavor and crunch. Avoid overmixing the batter to keep muffins tender. Use room temperature eggs and milk for best results. Tent muffins with foil if browning too fast.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 10
Fat: 12
Carbohydrates: 26
Fiber: 2
Protein: 4

Keywords: pecan pie muffins, brown sugar muffins, toasted pecans, breakfast muffins, easy muffins, homemade treats