Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free blend)
- 1 cup light brown sugar
- 1/2 cup unsalted butter (melted) or coconut oil
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup whole milk (or almond/oat milk)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup finely chopped pecans (plus whole pecan halves for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line with cupcake liners.
- In a mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, combine melted butter and brown sugar until blended. Add eggs one at a time, then mix in sour cream, milk, and vanilla extract.
- Gradually fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Gently stir in chopped pecans before spooning the batter into muffin cups about two-thirds full.
- For topping, mix whole pecan halves with melted butter and brown sugar; sprinkle on top.
- Bake for 20–22 minutes until golden brown and a toothpick comes out clean. Allow to cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg