Butter Pecan Muffins
If someone were to ask me what fuels my passion for baking, at the top of my list would be that baking for others fills my soul. These butter pecan muffins did just that.
When I bake something to share with family and friends it makes my heart full. A freshly baked pie can show a person they are special, a batch of cookies can acknowledge a job well done, or a batch of muffins can cheer a person who is going through a challenging time.
Ingredients for Butter Pecan Muffins
- baking powder
- all purpose flour
- baking soda
- salt
- pumpkin pie spice (or substitute with cinnamon)
- brown sugar
- pecans
- egg
- buttermilk or soured milk (see recipe notes)
- butter
These flavourful muffins are like a warm comforting hug. Perfect for a cold winter day or sharing with a loved one.
My entire family loves these butter pecan muffins, and the recipe continues to be made on repeat at our house!
We all know someone who would appreciate something baked special just for them.
Why not get into the kitchen and bake up a batch of these butter pecan muffins today! Maybe share with a co-worker, a neighbour, or whip up a batch for breakfast for your family! It will do your heart good!
Butter Pecan Muffins
These butter pecan muffins are perfect for a quick breakfast or an afternoon snack with a cup of tea or coffee. Or, tuck into lunch boxes for a mid day dessert!
Ingredients
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup lightly packed brown sugar + extra for sprinkling
- 1 cup chopped pecans + 12 whole pecan half
- 1 egg, slightly beaten
- 1 cup buttermilk
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees. Spray 12 muffin tins with non-stick spray.
- In a large bowl sift together dry ingredients (flour through sugar). Add chopped nuts, stirring to combine.
- In a separate bowl combine egg, buttermilk and melted butter beating well with a whisk.
- Add wet ingredients to flour mixture, stirring just until moistened.
- Spoon into 12 muffin tins filling each 3/4 full, sprinkle each with brown sugar, and top each with a pecan half.
Bake for 20 minutes or until toothpick inserted in centre comes out clean. - Cool in pan for a few minutes before turning out onto cooling rack.
Enjoy warm with fresh butter
Notes
Store at room temperature in an air tight container between layers of paper towel for up to 3 days, or freeze for up to 2 months.
You can substitute buttermilk with soured milk. Simply add 1 tablespoon of vinegar or lemon juice to a 1 cup measure and fill with milk. Let sit for 5 minutes before using.
Maureen – Thanks for sharing this recipe…it looks so delicious yet easy to make. I may have to take a crack at these. My stepdad is the baker in the family and pies are his specialty. Every year, rather than getting a birthday cake, I dig up a recipe of a pie I would like him to make for my birthday. From coconut cream made from scratch, to an apple cheesecake, and even low carb…he hasn’t failed me yet and the pie disappears in one sitting. And honestly, I think he looks forward to the challenge every year because he goes through so much care to bake these for me. I definitely feel the love!
Pie is my downfall!! I don’t eat a lot of my own baking, but when it comes to pies…back off people, I get first dibs!! It is awesome that you have your stepdad to bake for you. I wish I could get Tim to bake, but so far a no-go!
I’m in….prayers for your sister!
I think i’ve gained a kilo just by drooling over all these photos. LOL!
These look simply yummy. I just added buttermilk to my shopping list, so I can give them a try.
I’m thinking my son would like these. I’ll have to have some handy next time he comes home on leave – he always eats like a ravenous teenager (don’t they feed those guys in the Army?).
Wow! Those look amazing! I cook/bake for our set-up crew at church and these will be on the next rotation!
Those butter pecan muffins sound delish! Of course, cookies sound good too. Great blog … I will be printing out that recipe for my personal cookbook.
These look absolutely delicious… I’m going to get some pecans from Costco too, the price is definitely appealing!
I would make these and offer them to my coworkers during our coffee break!
I was shocked when I saw the price of the pecans! They alone made it worth the trip!
This looked amazing but didn’t turn out for me at all! The batter was so thick, I couldn’t even finish mixing it without adding more buttermilk. I had to add about an extra 1/2 cup before I could get them mixed. Then they baked up beautifully but had almost no taste and were so heavy they felt like they had stones in them 🙁 I tried again thinking it had to be a mistake I had made but same result…I’m so sad!
Oh Jen, I am so sorry it didn’t work for you. I will make them again myself to see what results, and I will let you know if I had to make any changes.
I will be making these muffins today. I moved my youngest back to college for grad school and my oldest moved out into the world on her own!! This mamma is sad but knows they are where they are suppose to be
I hope you love them and they can lift your spirits! Speaking from experience, when kids fly the nest it sure is a mix of emotions!