I made these muffins for breakfast last Saturday; which seems like forever ago. It’s been a week.
They tasted delicious and we were really hungry while they baked; all that cinnamon with the pecans, vanilla and brown sugar made for a wonderful smelling kitchen. I loved the crunchy, streusel-like topping and it was extra good having a second layer of pecan goodness in the middle of the muffin.
Supposedly these freeze really well; but I can’t speak to that. They didn’t last long enough to freeze. I can say they make great snacks and breakfast the next morning.
Buttermilk Pecan Muffins
- Muffin tin or silicone muffin cups
- 1/4 cup butter, softened
- 1 egg
- 1½ cups buttermilk
- ½ cup sugar
- ½ tsp vanilla
- 1 tsp cinnamon
- 2 cups flour
- ¾ tsp baking power
- ¾ tsp baking soda
- ½ tsp salt
- ¼ cup brown sugar
- ½ tsp cinnamon
- ½ cup finely chopped pecans
- Heat oven to 350 degrees.
- Grease well a 12-cup muffin tin or line with paper cupcake liners.
- In a bowl beat butter and sugar until smooth; add in buttermilk, egg and vanilla and mix well.
- In another bowl combine flour, 1 teaspoon cinnamon, baking powder, baking soda and salt. Slowly beat the flour mixture into the bowl, mixing thoroughly.
- In a small bowl, mix 1/2 teaspoon cinnamon with the brown sugar and pecans.
- Fill muffin cups half way up with batter. Spoon in some brown sugar-pecan mixture, and repeat with a little more batter to fill the muffin cup up three-quarters. Sprinkle the top with the brown sugar-pecan mixture.
- Bake 25 minutes. Makes 12 large muffins. They can be frozen after baking and completely cooled.