Pecan Muffins

These delightful Pecan Muffins are easy to prepare, offering a rich, nutty flavor and a moist, crumbly texture, perfect for breakfast or as a snack.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Dry Ingredients

1 cup all-purpose flour You can use whole wheat flour for a healthier option.
1/2 cup brown sugar Consider swapping for coconut sugar for a lower glycemic index.
1/2 teaspoon baking powder Ensure it’s fresh for the best results.
1/4 teaspoon baking soda Works with the acid in brown sugar for perfect puffiness.
1/4 teaspoon salt Never skip it; it balances sweetness.

Wet Ingredients

1/2 cup milk Use almond or oat milk for a dairy-free alternative.
1/4 cup vegetable oil Replace with melted coconut oil or unsweetened applesauce for a healthier fat option.
1 large egg For egg-free, try flaxseed meal mixed with water.
1 teaspoon vanilla extract Always opt for pure vanilla for the best results.

Mix-ins

Preparation

Preheat the oven: Set to 350°F (175°C) and line a muffin tin with paper liners.
Mix dry ingredients: In a mixing bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Whisk together well.
Combine wet ingredients: In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until thoroughly mixed.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined.
Add pecans: Gently fold in the chopped pecans.
Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.

For added flavor, try toasting the pecans slightly before adding them to the batter. Store muffins in an airtight container to maintain freshness.