Cinnamon Pecan Muffins

Cinnamon Pecan Muffins

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Yield: 9muffins

    • About This Recipe

    “Great flavor! I usually make them as mini-muffins (muffin gems) and give them as hostess gifts with a nice kitchen towel.”

    Ingredients

  • 1 1/2 cupsflour
  • 1/2 cupsugar
  • 2teaspoonsbaking powder
  • 1/2 teaspooncinnamon
  • 1/2 teaspoonsalt
  • 1/2 cupchopped pecans
  • 1egg
  • 1/2 cupmilk
  • 1/4 cupvegetable oil

    • Directions

  • Preheat oven to 400°F and grease 9 muffin cups.
  • Half fill the remaining cups with water.
  • In a large bowl, mix the dry ingredients with a wire whisk.
  • Mix in the pecans.
  • In a small bowl, combine the wet ingredients.
  • Add to the large bowl.
  • Mix only until mixture is moistened.
  • Fill muffin cups 1/2 full with batter.
  • Bake for 20 to 25 minutes.

    • Reviews

  • “Made these today and are they ever good!!I substituted applesauce for the vegetable oil – a little bit healthier for me.The results were great!Yumm!!!”

  • “Delightful!I made five jumbo muffins instead of 9 regular sized.Next time I make these I think I will add a touch more sugar and some diced apples to add a little moisture and added flavor.”

  • “Tasty muffin, love the cinnamon flavour, and am a pecan lover too.Good idea on adding some apples for moistness Bev, next time I’m going to do just that.”

  • “Yummy! I just made these for breakfast and they were a hit! I did put an extra 1/8 tsp. of cinnamon. But boy are these delicious!”

  • “I was looking for a recipe for a quick breakfast to grab on weekdays and this is great. I substituted whole wheat flour and added a tbl of wheat gluten to keep it light. I sub’d applesauce for oil and from the other reviewer’s comments, I used a half cup instead of one quarter. I also added a half tsp of vanilla for flavor. The knife came out clean at 16 minutes for 12 reg size muffins. Next time I’m going to try subbing honey for the sugar, besides getting rid of the refined sugar it should help with the dryness as well.”

  • “Yummy! I used whole wheat flour, Splenda & leftover cinnamon pecans! I also sprinkled some cinn/Splenda mixture over the tops before baking. I was baking something else at 350, so I just stuck in the muffins for 12-15 min (they were small muffins!). The batter was quite dry, and I’d used applesauce for oil, so I doubled up on the applesauce & they were fine! I don’t know if this would work, but next time I was thinking of using cinnamon granola instead of pecans!”

  • “A very nice muffin. Because of other reviewers feeling they were dry, I only baked them for 18 minutes. They weren’t overly moist but they weren’t dry either. I added about 1 tsp. orange zest for an added zip and it complimented the cinnamon and pecans nicely. Thanks Mirj for sharing!”

  • “These were tasty treats, but turned out more like scones than muffins.My friend called then scruffins!I used chopped hazelnuts.I like the idea of using some applesauce to moisten them up.”

  • “Very good and very easy.I, too, added a little extra cinnamon.Wondered 2tsp baking powder, or soda?I just used 1tsp of each.As mini-muffins they’re ideal for coffee meetings.”

  • “Yummy!! I love cinnamon so next time i will double the amount .. thanks”

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