Pecan Snickerdoodle Muffins

Crunchy pecans and lots of cinnamon sugar are the perfect muffin combo in these soft and fluffy pecan snickerdoodle muffins.

Who ever said you can’t have cookies for breakfast?? These muffins say otherwise.

Picture this: all the flavors you love about a snickerdoodle wrapped up in muffin form with the welcome addition of toasty pecans. It’s the muffin of everyone’s breakfast dreams.

My breakfast dreams almost always involve ridiculous amounts of cinnamon sugar, I don’t know about you.

You don’t need to be a professional baker to pull off these muffins! The batter is so simple to throw together and a little homemade cinnamon sugar bumps all the flavors up a notch.

Snickerdoodles for breakfast, y’all, we’re doing it.

These Muffins feature…

• A soft and fluffy muffin base
• Crunchy pecans and a sweet cinnamon sugar on top
• Ready in minutes and so good with a cup of coffee

Making the Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cinnamon
• Baking powder
• Baking soda
• Kosher salt
• Buttermilk
• Pecans

Tips for Perfect Muffins

1. Cream softened butter with sugar – this builds the fat base to the muffin batter.
2. Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
3. Bring eggs and buttermilk to room temperature – this will help these ingredients mix more cohesively into the butter.
4. Toast pecans – toss the pecans around in a nonstick skillet over medium heat until they smell fragrant. This will give them the perfect crunchy texture in the muffins.
5. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
6. Bake muffins at 425F 5 minutes then reduce heat to 375F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

• Add a glaze – a simple powdered sugar glaze would be great on top of these muffins.
• Use a different nut – try walnuts or almonds in place of the pecans.
• Skip nuts altogether – if you’re not a fan of nuts, just leave them out!
• Add chocolate – try adding 3/4 cup semisweet or white chocolate chips.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating individual muffins 10-20 seconds in microwave before serving.

To freeze muffins, allow to cool completely, then store in a freezer-safe container and freeze up to 2 months. Thaw muffins completely at room temperature and store up to 4 days.

It’s such an unexpected combo but the pecan + snickerdoodle flavors really work flawlessly together in these muffins! Each bite is bursting with sweet cinnamon sugar, toasted pecans, and it’s even better paired alongside a hot cup of coffee.

No need for those bakery muffins anymore! These little gems just fit the bill.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More muffin recipes to bake up next!

• Coffee Cake Muffins
• Banana Oatmeal Muffins
• Pumpkin Streusel Muffins

This post was updated with new recipe tips and photos on 8/9/24.