Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, combine melted butter and brown sugar until smooth. Add eggs, sour cream, milk, and vanilla extract; mix until well incorporated.
- Fold dry ingredients into wet mixture until just combined; be careful not to overmix.
- In a separate bowl, mix chopped pecans with brown sugar and melted butter for the topping.
- Divide batter among muffin cups (fill 3/4 full) and sprinkle pecan topping on each muffin. Press whole pecan halves on top.
- Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 230
- Sugar: 14g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg