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

Yield: 12 standard muffins

Cinnamon Pecan 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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