Butter Pecan Muffins Recipe

5 2 2
Publisher Photo

Butter Pecan Muffins Recipe

Read Reviews
5 2 2
Publisher Photo
Our youngest son lives in Georgia, and that is where we gather the fresh pecans we use for this recipe. The texture of these muffins is smooth and buttery, and the topping has just the right amount of pecans.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup 2% milk
  • 1/2 cup butter, melted
  • 1/2 cup butter pecan or maple syrup
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 2 tablespoons chopped pecans

Directions

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops.
Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Butter Pecan Muffins in Country June/July 2010, p52

Nutritional Facts

1 each: 273 calories, 12g fat (7g saturated fat), 47mg cholesterol, 258mg sodium, 37g carbohydrate (16g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup 2% milk
  • 1/2 cup butter, melted
  • 1/2 cup butter pecan or maple syrup
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 2 tablespoons chopped pecans
  1. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
  2. For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops.
  3. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Butter Pecan Muffins in Country June/July 2010, p52

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Reviews forButter Pecan Muffins

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MY REVIEW
dlyn9smith User ID: 1866642 217905
Reviewed Jan. 15, 2015

"I made these muffins with what I had in my cabinet. I used Mrs. Butterworth's syrup, and I did not put the topping on the muffins. I had bought orange pecan honey butter, and these muffins were awesome with the honey butter. I would agree with al the reviews. These muffins are yummy!"

MY REVIEW
lurky27 User ID: 1251896 189466
Reviewed Mar. 6, 2013

"Yummy! Great with whole wheat flour, light sour cream, light syrup, & skim milk.

~ Theresa"

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