Pecan Spice Muffins
It’s not often that I don’t give away the vast majority of what I bake. But sometimes I just can’t bear to part with something that Quinn and I both really, really love. That’s the case with these Pecan Spice Muffins. They were just so good that we kept the whole batch to ourselves!
If you’re a fan of spices and nuts, then I think you’ll love these muffins just as much as we do. I used my favorite combination of spices to give these muffins a lovely flavor. I like more subtle flavors for muffins and quick breads, as I think that usually translates much better for something you’re likely to eat for breakfast or an afternoon snack. Of course, if you want a bigger spice flavor, add a tad more spice to suit your tastes.
Five minutes spent here on BoB will show you that I have a soft spot for pecans. They’re my go-to nuts for baking, and I usually have plenty in my kitchen at any given time. If you prefer a different nut, then feel free to make the substitution. Hazelnuts would be a great choice. Or if you like walnuts, those usually substitute easily for pecans.
One of my favorite ways to dress up baked goods is to sprinkle a little coarse sugar on top of them before putting them in the oven. It gives them a little sparkle and an extra bite of sweetness. In keeping with the very brown appearance of these muffins, I used turbinado sugar on top of them. (It’s the brown sugar counterpart to traditional white sanding sugar.) I also reserved a few pecans to sprinkle on top of each muffin to make them a bit more interesting.
If you can bear to part with them, a batch of these muffins is great for sharing with family and friends. You can always whip up another batch to keep all to yourself.