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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. 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