Prep 10 mins
Cook 25 mins
This mix of cinnamon and pecan hits just the right spot! I recommend two with a tall glass of COLD milk.
- In a large bowl, combine flour, baking powder, cinnamon and salt.
- In another bowl, beat the eggs, milk, oil, brown sugar and vanilla until smooth.
- Stir in dry ingredients just until moistened.
- Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans.Top each with 1/4 cup batter.
- Bake at 350 degrees farenheit for 25-30 minutes or until muffins test done.
- Invert pan onto a piece of foil.
- Let stand for 2 minutes; remove pan.
- Serve warm.
- Yield: 1 dozen.
Very good muffins! Could use more sugar however. I accidently grabbed the 2/3 cup measuring cup instead of the 1/2 and these could still be sweeter for my taste. Other then that these are a keeper for sure.
One thing I did do before mixing the topping ~ I toasted the pecans to bring out more flavor there! Thanks for sharing your recipe ~ They're GREAT TASTING MUFFINS!! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
My 8 year old son was standing at the lap-top with me, looking for muffins to make for breakfast. He said he wanted a "nut and chocolate chip" muffin so we started in the muffins that contain pecans. As soon as he saw this title he said "How about those instead, mom?" These were easy to put together and really tasty. I used white wheat flour and skim milk to try to up the healthiness a tad. The batter is sweet (though I'd up the cinnamon a bit) and the sticky muffin top is fabulous. Really hit the spot when you're looking for something ooey-gooey but not horrible for you. Thanks!