These muffins, while a tad bit crumbly, are so incredibly delicious. I have a true and undying love for pecans, and so these had me from the very beginning. The combination of cinnamon and pecans in these muffins is wonderful, and greasing and sugaring the muffins cups gave them such a great crunchy, sweet exterior. You can always use paper muffins cups instead of greasing the muffin pan. These are on the sweeter side for breakfast muffins, but I don’t mind that. Anything I can do to fit in another dessert in my day is a good thing.
I found the recipe on Group Recipes, but used melted butter instead of the oil originally called for in the recipe. Here is the link to the original recipe. The oil would probably make them more moist, so I might try that the next time I make these…and there will be a next time.
These are great when enjoyed warm, but also great at room temperature. I warmed mine in the microwave for about 15 seconds each morning as I enjoyed them all week. That’s just one of those things you must deal with while living with only one other person, leftovers always last a long time. Sometimes this is a good thing, like with these muffins. Other times I wish I had more people to eat the last couple servings of a dish. Our family is growing, but Baby won’t be enjoying these muffins for a while!
Cinnamon Pecan Muffins
- 1 1/2cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/2 cup, 1 stick, melted butter
- 1 cup chopped pecans
- Mix first 5 ingredients together, then add egg, milk and butter.
- Mix until almost blended, adding pecans. Do not over mix batter.
- Fill greased and sugared muffin pans two-thirds full.
- Bake muffins at 375°F for 20 to 25 minutes.