Pecan Pie Muffins
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup chopped pecans
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat together melted butter, eggs, vanilla extract, and buttermilk until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
5. Fold in chopped pecans, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 22 minutes | Total Time: 32 minutes
Kcal: 280 kcal | Servings: 12 muffins
Tips:
Use room temperature eggs and buttermilk to ensure a smooth batter and even baking.
Toast pecans lightly before adding to the batter to enhance their nutty flavor.