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Cinnamon Pecan Muffins

Cinnamon Pecan Muffins are absolutely lovely muffins. Soft, simple, and sweet!

Cinnamon Pecan Muffins on a white and brown speckled plate



If I’m naming ingredients I love for baking, cinnamon and pecans are going to be pretty high on my list. They’re certainly on the list of ingredients I always have on-hand. And they combine perfectly in these Cinnamon Pecan Muffins.

These soft, sweet muffins are a celebration of simplicity. Don’t let the long-ish list of ingredients fool you. These are wonderfully simple to make, and they celebrate simple flavors in a big way.

overhead view of Cinnamon Pecan Muffins on a white and brown speckled plate

For all of you who make muffins frequently, you won’t find many surprises here. If you need to brush up on your muffin making skills, be sure to see my tips for using the muffin method of mixing. And if you prefer to make a loaf instead of muffins, I can help you with these steps for converting muffins to bread.

You can, of course, substitute another nut if you like. But you know I’ve got an abiding love for pecans. Just be sure to substitute by volume, as the weights of different nuts can vary. Also, I’m a big, big fan of Penzey’s cinnamons, especially their Ceylon cinnamon. If you have the chance, do yourself a favor and give them a try.

With their amazing flavor and texture, these Cinnamon Pecan Muffins may very well be my perfect muffin. I’ll happily enjoy one of these muffins any time of year, but I especially crave them in fall. Pair then with your favorite warm beverage for a perfectly indulgent treat.

Find more muffin recipes in the Recipe Index.

More Cinnamon Pecan Recipes

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Cinnamon Pecan Muffins

Yield 12 standard muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Cinnamon Pecan Muffins pack wonderful flavor in a simple package!

Cinnamon Pecan Muffins on a white and brown speckled plate

Ingredients

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) sour cream
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/4 cups (150g) chopped pecans
  • turbinado sugar, optional

Instructions

    1. Preheat oven to 400°F. Grease a standard 12-cup muffin pan, or line with paper liners.
    2. In a large bowl, stir together the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center.
    3. In a separate bowl, stir together the sour cream, butter, milk, eggs, and vanilla. Add to the flour mixture, and stir just until combined. Stir in the pecans. If you like, save some pecans to top off the muffins.
    4. Divide the batter evenly among the muffin cups, using about 3 tablespoons of batter to fill each about 2/3 full. Sprinkle a pinch of turbinado sugar on top of each muffin.
    5. Bake 16 to 20 minutes, or until a pick inserted into the center comes out clean.
    6. Cool in the pan on a wire rack for 10 minutes. Then transfer the muffins to a wire rack to cool completely.

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    13 Comments on “Cinnamon Pecan Muffins”

  1. Penzy’s spices! Love them. I also used to love going to The Spice House when I was in Milwaukee. Mmmmm..the smell. These look really good. Pecans are my favorite.

  2. These look great! Why is it that so many muffin recipes only make 9 muffins while most muffin pans have room for 12? I think it’s annoying so whenever I create a new muffin recipe, I don’t consider it perfect unless the batter fills all 12 muffin cups 😉 I’m gonna try to KA blueberry muffin mix today with my brand new mini muffin tin!

  3. Nicole, I had that same conversation with myself just the other day. It’s not like it’s easy to increase the recipe by 33% to make 12. I’m anxious to find out how your blueberry muffins turn out!

  4. I don’t know if I missed something or not, but I did not realize you are from MS! Me too! Small world. BTW, these muffins looks good. I LOVE cinnamon AND pecans!

  5. yum. these look delicious. too many muffins, too little time!!

  6. This is the third blog I’ve seen Penzey’s mentioned. I’m going to have to get there someday.

    Those look great. My how my dad would love them.

  7. Claire, it’s good to find another MS girl in the food blog world!

    Abby, Penzey’s is incredible. The best part was getting to smell everything!

  8. I love ceylon cinnamon! It’s so much better than the grocery store kind, which really isn’t “true” cinnamon at all. The ceylon has a wonderful flavor.

  9. I agree, Natalia. It’s my new favorite cinnamon variety. I’ll have to buy a bigger container next time.

  10. Pingback: Cookbook Club REVIEWS Penzey Spices! | CookBook Club

  11. Made this muffin recipe today for my folks homecoming. I wish they had been a bit sweeter for coffee time but other than that they’re good! I would up the sugar a bit next time, but they were very easy to make and very easy to clean up afterwards.

  12. Something lacking knew when they where being mixed to heavy big disappointment .certainly didn’t look like the picture .Have made a lot of different muffins .but this receipt was a complete disaster .Ontario Can.

    • I’m sorry you had troubles! I haven’t had the issues you described when I’ve made these. They should definitely look like my photos. If you made any changes to the recipe or used low- or non-fat sour cream and/or milk, that could certainly be an issue. Otherwise, check that your ingredients were measured accurately and that your oven’s temperature isn’t off.

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