Pecan Muffins

pecan muffin recipe

You’ll find lots of pecan recipes with southern food. In most of the Deep South, pecan trees can be found just about everywhere. Some even grow wild in the woods. These pecan muffins are a great way to use all the pecans available in the fall months. They’re wonderful at breakfast with a cup of coffee, and they make nice accompaniments to other meals, as well.

Holle’s Pecan Muffins recipe

What you’ll need:

  • 2 ½ cups plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup chopped pecans
  •  1 egg
  • ¼ cup cooking oil
  • 1 cup buttermilk

 

Directions: Combine dry ingredients in a large bowl.

In a separate bowl, beat egg until frothy and whisk in oil and buttermilk.

Add the ingredients of the smaller bowl to the larger bowl and stir just until blended. Don’t overmix.

Spoon muffin batter into greased and floured muffin tins or cupcake liners, filling each cup about 2/3 or ¾ full.

Bake on center rack of oven at 375 degrees for about 20-25 minutes.