Pecan Cornmeal Muffins

Be the first to review
READY IN: 1hr 3mins
Recipe by ratherbeswimmin

Camilla Saulsbury

Ingredients Nutrition


  1. You will need two 12-cup muffin pans; line 16 cups with paper liners.
  2. Preheat oven to 400°.
  3. In a bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and baking soda together.
  4. In another bowl, whisk the brown sugar and eggs together until blended.
  5. Whisk in the butter, oil, and vanilla until blended; whisk in the buttermilk.
  6. Add the egg mixture to the flour mixture and stir until just blended.
  7. Gently fold in the pecans.
  8. Divide batter among prepared muffin cups.
  9. Bake for 15-18 minutes or until tops are golden and a pick comes out clean.
  10. Let cool in pans on a wire rack for 5 minutes; then transfer to the rack to cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a