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Pecan Corn Muffins

 Pecan Corn Muffins
These dressed-up cornmeal muffins are chock-full of chopped pecans. Served warm with jalapeno pepper jelly, they make a zippy accompaniment to a bowl of chili or a brunch buffet. —Shirley Glaab, Hattiesburg, Mississippi
16 ServingsPrep: 20 min. Bake: 15 min.


  • 1-1/4 cups yellow cornmeal
  • 1 cup sugar
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup chopped pecans
  • Jalapeno pepper jelly


  • In a large bowl, combine the cornmeal, sugar, flour, baking powder
  • and salt. In a small bowl, whisk the eggs, milk and butter; stir
  • into dry ingredients just until moistened. Fold in pecans.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 400° for 15-18 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks. Serve warm with pepper jelly. Yield: 16 muffins.
Nutritional Facts: 1 serving (1 each) equals 229 calories, 12 g fat (5 g saturated fat), 44 mg cholesterol, 161 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.