Glazed Snickerdoodle Pecan Muffins

Yes. All the flavors of a snickerdoodle wrapped up in a beautiful muffin.

Am I insane? ‘Heck yes and proud of it 😉

Seriously, I could not believe how much these muffins tasted like an actual snickerdoodle. Complete with the soft, chewy center that’s loaded with crunchy pecans; the crunchy cinnamon-sugar topping; and for an added bonus: this easy and ‘amazin icing drizzled over top to perfection.

A-MAZING doesn’t even begin to describe these muffins.

Muffins are definitely my top favorite breakfast. They’re so easy and usually taste better than any bakery or store-bought variety.

Oh, and definitely better than any muffin-from-a-box. Don’t even go there. So not worth it.

To learn my best tips on perfect muffins, see this post.

Wow. I could live on these muffins. They are the perfect breakfast and an excellent snack. Obviously, they also taste wonderful with your morning cup of coffee 😉

Another bonus! They freeze wonderfully. Stick ’em {un-iced} in the freezer up to 2 weeks. To defrost the muffins, pop them in the toaster or the microwave until warm. Then drizzle ’em with the icing and die from happiness.

They are so moist and the inside is just packed with crunchy, buttery pecans. But even the inside of the muffins aren’t my favorite part. The crunchy cinnamon-sugar topping and sweet glaze win by a mile. Absolute BEST PART!

Tip of the day: Make these muffins ASAP. But just a warning, don’t leave them alone for a second and be sure to stash a few for yourself! 😀

Save To Recipe Box Saved!

Print Pin

Glazed Snickerdoodle Pecan Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Whole and Heavenly Oven

Ingredients

Muffins

• 3 cups white whole wheat flour
• 3/4 teaspoon salt
• 1 tablespoon plus 1 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 medium eggs
• 1/2 cup safflower oil
• 1/2 cup honey
• 1 cup milk I used skim
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Topping

• 3 tablespoons coconut sugar
• 1 teaspoon ground cinnamon

Glaze

• Honey Icing Link above

Instructions

For The Muffins

• 1. In a large bowl, combine flour, salt, baking powder, nutmeg, and cinnamon. In a medium bowl, beat eggs, oil, honey, milk, and vanilla until smooth. Gently fold liquid mixture into dry mixture until combined. Fold in pecans.
• 2. Fill prepared muffin tin to the brim with batter. Set aside.

For The Topping

• 1. In a small bowl, combine topping ingredients.

Assembly

• 1. Sprinkle topping over muffin batter in muffin tin. Bake at 425 F 5 minutes then reduce heat to 375 and continue baking 15 more minutes or until lightly browned. Cool in pan 5 minutes before transferring to a wire cooling rack. Drizzle with icing. Serve warm.
• Yield: 1 dozen muffins
• Store in refrigerator up to 2 days.

Notes

Adapted from Sally's Baking Addiction

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven