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.
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https://www.redcottagechronicles.com/baking/butter-pecan-muffins/