Buttermilk Pecan muffins

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12


  • Muffin tin or silicone muffin cups


  • 1/4 cup butter, softened
  • 1 egg
  • 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.
Keyword Sweet

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