Pecan Snickerdoodle Muffins
Crunchy pecans and lots of cinnamon sugar are the perfect muffin combo in these soft and fluffy pecan snickerdoodle muffins.
Servings 12 muffins
Calories 222kcal
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon, plus 1 tablespoon ground cinnamon, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk, room temperature
- 3/4 cup chopped pecans, toasted
- Additional chopped pecans for topping
Instructions
- Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners and set aside.
- In a large bowl, beat butter and 3/4 cup sugar until smooth and creamy. Beat in eggs and vanilla extract until smooth.
- In a separate medium bowl, combine flour, 1 teaspoon cinnamon, baking powder, baking soda, and salt. Add flour in 1/3 increments with buttermilk to butter mixture, folding batter until just combined. Fold in pecans.
- In a small bowl, combine remaining 1/4 cup sugar and 1 tablespoon cinnamon.
- Fill muffin cups to brim with batter and sprinkle cinnamon sugar over top. Top with a few additional chopped pecans.
- Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 10-15 minutes until a toothpick inserted in center of muffin comes out clean.
- Cool muffins 20 minutes in pan, then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.
Nutrition
Serving: 1 muffin | Calories: 222kcal | Carbohydrates: 30.7g | Protein: 3.3g | Fat: 10.1g | Saturated Fat: 5.3g | Cholesterol: 52mg | Potassium: 137mg | Fiber: 0.8g | Sugar: 17.3g | Calcium: 58mg | Iron: 1mg