Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 cup Unsalted butter (melted) or Coconut oil for dairy-free
- 1 cup Light brown sugar
- 2 large Eggs
- 1/2 cup Sour cream or Plain full-fat Greek yogurt
- 1/2 cup Whole milk or Almond/oat milk for dairy-free
- 2 teaspoons Vanilla extract
- 1 cup Finely chopped pecans
- 1/2 cup Whole pecan halves
- 1/4 cup Brown sugar
- 2 tablespoons Melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix melted butter with brown sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, milk, and vanilla extract until fully combined.
- Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined; avoid overmixing. Fold in finely chopped pecans.
- Scoop batter into each muffin tin cavity about ¾ full. Top each muffin with whole pecan halves and sprinkle with brown sugar.
- Bake for 20-22 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg