These flavorful Pecan Spice Muffins combine a blend of spices and crunchy pecans inside a soft, moist muffin. A lovely treat for breakfast or a snack!
These exquisite Pecan Spice Muffins get their great character from a mix of fall flavors alongside some crunchy walnuts.
While I’m glad to appreciate one of these great biscuits any day of the year, they are particularly invited in the fall and winter. They’re a unique treat for breakfast or early lunch on a cool, fresh day. In case you’re an espresso or tea consumer, they’ll pair well with your #1 cup. Or then again snatch one for a sweet bite!
These biscuits are only the sort of heated treat that I struggle sharing. They’re simply so acceptable! In the event that you can endure to leave behind them, a cluster of these biscuits is superb for imparting to loved ones. They make an extraordinary natively constructed gift! Fortunately, they’re not difficult to make so you can generally prepare one more cluster to remain quiet about all.
TIPS FOR SUCCESS
- Measure accurately. Use a kitchen scale to measure by weight when possible. Otherwise, use the spoon and sweep method for dry ingredients and sugar.
- Use a light-colored metal muffin pan. Dark pans tend to over-bake the outside edges while leaving the inside under-baked. Dark muffin pans can also cause the muffins to rise too quickly and then fall.
- Grease or line the muffin cups. This is a preference, and either way is perfectly fine. Remember that liners create softer edges.
- Don’t over-mix the batter. Mix just until combined or a few streaks of flour remain. Too much mixing can lead to tough, dense muffins.
- Use a scoop to portion the batter. It will make quick, accurate work of dividing the batter.
Crunchy pecans and a blend of spices combine to make these fantastic Pecan Spice Muffins!
Prep time 15 MINUTES
Cook time 16 MINUTES
Total time 31 MINUTES
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 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 cup (120g) chopped pecans
- turbinado sugar, optional
- Preheat oven to 400°F. Grease a standard 12-cup muffin pan, or line with paper liners.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, allspice, and cloves. Make a well in the center.
- In a separate bowl, stir together the sour cream, butter, milk, eggs, and vanilla. Add to the well in the flour mixture, and stir just until combined. Stir in the pecans. If you like, save some pecans to top off the muffins.
- 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 and a few chopped pecans on top of each muffin.
- Bake 12 to 16 minutes, or until a pick inserted into the center comes out clean. Cool the muffins in the pan on a wire rack for about 10 minutes before removing them from the pan to a rack to continue cooling.