Cinnamon Pecan Muffins
- Ready In:
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped pecans
- 1 egg
- 1⁄2 cup milk
- 1⁄4 cup vegetable oil
- Preheat oven to 400°F and grease 9 muffin cups.
- Half fill the remaining cups with water.
- In a large bowl, mix the dry ingredients with a wire whisk.
- Mix in the pecans.
- In a small bowl, combine the wet ingredients.
- Add to the large bowl.
- Mix only until mixture is moistened.
- Fill muffin cups 1/2 full with batter.
- Bake for 20 to 25 minutes.
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I wanted something different for a grab and go work breakfast and these were fun, quick, and super easy. I added an extra 2 tbsp of sugar and another 1/4 tsp of cinnamon and used some good black currant preserves from France in the middle. The results were delightful! Mine took about 32 minutes to bake and were not dry at all. I will definitely make these again!
I was looking for a recipe for a quick breakfast to grab on weekdays and this is great. I substituted whole wheat flour and added a tbl of wheat gluten to keep it light. I sub'd applesauce for oil and from the other reviewer's comments, I used a half cup instead of one quarter. I also added a half tsp of vanilla for flavor. The knife came out clean at 16 minutes for 12 reg size muffins. Next time I'm going to try subbing honey for the sugar, besides getting rid of the refined sugar it should help with the dryness as well.
Yummy! I used whole wheat flour, Splenda & leftover cinnamon pecans! I also sprinkled some cinn/Splenda mixture over the tops before baking. I was baking something else at 350, so I just stuck in the muffins for 12-15 min (they were small muffins!). The batter was quite dry, and I'd used applesauce for oil, so I doubled up on the applesauce & they were fine! I don't know if this would work, but next time I was thinking of using cinnamon granola instead of pecans!