Description
Delightful muffins that capture the flavors of classic pecan pie in a portable form, perfect for any occasion.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, combine the melted butter and brown sugar until smooth.
- Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- In a small bowl, stir together the chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter for the topping.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Spoon the pecan topping over each muffin and gently press a pecan half onto the top of each.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.
Notes
For best results, measure ingredients accurately and avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American