Glazed Snickerdoodle Pecan Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 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. 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. 2. Fill prepared muffin tin to the brim with batter. Set aside.

For The Topping

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

Assembly

  1. 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.
  2. Yield: 1 dozen muffins
  3. Store in refrigerator up to 2 days.

Recipe Notes

Adapted from Sally's Baking Addiction