Pecan Muffins

Submitted by WaterMelon

"Yummy and moist muffins. Not too sweet. I love the crunchiness! Preserves suggestion: peach/apricot works well."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 10 muffins

ingredients

• 1 3⁄4 cups sifted all-purpose flour
• 1⁄2 cup sugar
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup low-fat sour cream
• 1⁄2 cup all-fruit preserves (no sugar added)
• 1 egg
• 1 teaspoon vanilla extract
• 2⁄3 cup chopped pecans, toasted

directions

1. Preheat oven to 400°F.
2. Line 10 muffin cups.
3. Sift first 5 ingredients into large bowl.
4. Whisk sour cream, preserves, egg and vanilla to blend in medium bowl.
5. Add wet ingredients and pecans to flour mixture and stir just until combined; do not overmix.
6. Divide batter among muffin cups.
7. Bake for about 20 minutes, or until toothpick test done.
8. Cool 15 minutes before serving.

Reviews

[Roosie]

I took my first bite of these and thought, "wow, these are pretty dense." I thought about it for a second and then looked at the recipe... yep, no oil! I hadn't even realized! They did turn out very well, still fairly moist but a little more 'bready' than I'm used to my muffins being. The flavor was very good. I did replace the sour cream with buttermilk and used organic apricot preserves and I did leave out the vanilla (I'm out) and the salt. Not too sweet, but still lovely. I love pecans! For a non/very low fat muffin these are great. BF and I both liked the dense bready texture and enjoyed the extra flavor the preserves added. Thanks!

 

[JillAZ]

These were very good. The pecans add a nice crunch(even though I forgot to toast them) and I used apricot preserves and they gave a great flavor. They were very easy to make. The batter is thicker than typical muffin batter but the muffins turn out very moist. These would be a nice addition to a brunch menu or a great afternoon snack.