Description
Delight in the warm, rich flavors of pecan pie captured perfectly in these Brown Sugar Muffins. Soft and moist with a hint of cinnamon and a buttery pecan topping, these muffins are a delicious treat for breakfast or dessert.
Ingredients
Scale
Muffin Batter
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Pecan Topping
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- Combine Wet Ingredients: In a large bowl, blend the melted butter and light brown sugar until smooth and creamy.
- Add Remaining Wet Ingredients: Beat in the eggs, sour cream, milk, and vanilla extract to the butter and sugar mixture, stirring until fully incorporated and smooth.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet ingredients, mixing just until you no longer see flour. Avoid overmixing to keep muffins tender.
- Prepare Pecan Topping: In a small bowl, stir together the chopped pecans, brown sugar, and melted butter until the topping is well combined and crumbly.
- Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about three-quarters full to allow space for rising.
- Add Topping and Pecan Halves: Spoon the pecan topping over each muffin and gently press one whole pecan half on top to adorn each muffin.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly.
Notes
- For extra flavor, toast the pecans lightly before adding them to the topping.
- Avoid overmixing the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute sour cream with Greek yogurt for a slight tang and added protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pecan pie muffins, brown sugar muffins, cinnamon muffins, breakfast muffins, pecan topping muffins, moist muffins
