I’d had a nearly empty bag of pecans in my freezer for a while. This past week I finally got around to using them!
These amazing Butter Pecan Muffins only require a couple of tablespoons of chopped pecans, so they were a perfect way to use what I had. Though they only require a small amount of pecans, they have a big, delicious flavor.
Ingredients
(Adapted from this recipe.)
For the muffins
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup milk
- 1/2 cup butter, melted
- 1/2 cup butter pecan or maple syrup
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the topping
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 2 tablespoons chopped pecans
Instructions
Preheat the oven to 400°F. Lightly grease a muffin pan or line one with muffin liners. In a large bowl, combine the flour, brown sugar, baking powder, and salt. In a medium bowl, combine the egg, milk, butter, syrup, sour cream, and vanilla. Stir the wet ingredients into the dry ingredients until just moistened. Fill each muffin cup three-fourths full.
For the topping, combine the flour, sugar, and cinnamon in a small bowl. Cut in the butter until crumbly. Stir in the pecans. Sprinkle a little over the top of each muffin cup of batter. Use your fingers to press down gently on the topping so it will stay in place as the muffins begin to rise.
Bake for 18 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm. Yield: 12 muffins.
Notes
I took one bite of these muffins and realized I should have made them a long time ago! They have a wonderful flavor that is sweet with a hint of savory. They are fine plain, but a little bit of butter makes them border on perfection!
I’ll definitely be making these again. I think my mother-in-law will really enjoy them, so I’ll make them next time she visits. They’ll also be wonderful in the fall when pecan-flavored treats are popular.
Have you made any delicious muffins or other sweets recently? I’d love to hear about what you’ve been baking.
Shared at the following:
Encouraging Hearts and Home, Busy Monday, Over the Moon, and Weekend Potluck.
These sound delicious! Thank you for sharing with Encouraging Hearts and Home! Have a great week ahead!
Thanks, Melynda! We really enjoyed them.
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Thanks, Marilyn!
Would like to make this recipe in the form of a quick bread….what changes would you suggest?
I’ve never made this one as a quick bread, but I’ve made quick breads from other muffin recipes. I think it will work well!
You shouldn’t need to make any changes to the ingredients. How many loaves you’ll get will depend on the size of your loaf pan. Be sure to only fill the pan 3/4 full. I’d go with 350 degrees for the baking temperature, and the loaf will likely need to bake 45-60 minutes (test with a toothpick to determine if it is done).
Enjoy!
Is the 1 Tblsp Baking Powder correct? Sounds like alot.
Yes, that is how much I use.
Just ate some. Terrible recipe. Center didn’t cook cause it’s a thick syrup glob. Too much syrup, too much baking powder, no taste. Horrible. Been baking 50 years and this is just a bad recipe.
It’s frustrating to have spent time and energy preparing something that you don’t enjoy.
I haven’t spent 50 years baking (only about 40), but this one is a keeper for me because two of my kids (both of whom are picky eaters) really like them.
I hope you’re soon able to find a recipe that you truly enjoy!