Pecan Muffins

READY IN: 30mins
Recipe by WaterMelon

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

Top Review by 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!

Ingredients Nutrition


  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.

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