Move over, pecan pie – delicious, light and fluffy peach and pecan muffins made with chopped pecans and sweet peach preserves are the new kid in town! The perfect muffin recipe for a quick and easy breakfast.
I woke up earlier than usual this morning and decided to take advantage of the extra time by whipping up something easy for breakfast. I’m terrible at keeping track of recipes I want to try out of cookbooks. However, I am pretty dang organized with online recipes I want to try. Looking through those, I found this recipe for pecan muffins from Epicurious that I’ve had bookmarked for months. As I read through the ingredients to make sure that I had everything I needed, I saw something in the list that answered a question that’s been lingering in the back of my mind. This pecan muffin recipe is the reason I have peach preserves in my pantry! I really must get more organized.
Anyway, I took it as a sign that I should make these super easy peach pecan muffins. Most anyone who knows me is well aware of my pecan adoration. On that note, when I told Quinn that I was making pecan muffins, he (with a mostly straight face) said, “Why would you make those?” He thinks he’s so funny when he taunts me.
In the end, these pecan muffins tuned out beautifully. One minor adjustment to the recipe: I decreased the oven temperature to 375 degrees and baked them about 15 minutes. That worked perfectly for me and my oven. Overall, the texture of these is just what muffins should be. Not too dense, but not really light either. The peach flavor is very subtle. It definitely sweetens them up, but I don’t think you’d bite into one and immediately think of peaches. Quick to mix up, and lovely to eat and look at, these muffins are a great morning treat.