Ingredients

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

½ cup unsalted butter

1 cup light brown sugar

2 large eggs

½ cup sour cream

½ cup whole milk

2 tsp vanilla extract

1 cup finely chopped pecans

½ cup whole pecan halves

¼ cup brown sugar (for topping)

2 tbsp melted butter (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 3: In a large bowl, mix the melted butter and 1 cup brown sugar until smooth.

Step 4: Add the eggs, sour cream, milk, and vanilla extract to the butter mixture. Stir until well combined.

Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Step 6: In a small bowl, mix the chopped pecans with ¼ cup brown sugar and 2 tablespoons melted butter to create the topping.

Step 7: Fill each muffin cup about ¾ full with batter. Sprinkle the pecan topping evenly over each muffin and press a pecan half on top for garnish.

Step 8: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, try substituting half of the whole milk with buttermilk or adding a touch of maple syrup to the batter.

If you prefer a nuttier texture, lightly toast the pecans before chopping and adding to the topping.

To make these dairy-free, swap the butter with coconut oil and use a plant-based milk.

For an extra sweet touch, drizzle a simple glaze made from powdered sugar and milk over cooled muffins.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in a microwave for 15–20 seconds or bake at 300°F (150°C) for 5–7 minutes to retain their moisture and crunch.

FAQs

Can I use chopped walnuts instead of pecans?

Yes, walnuts make a great alternative and offer a slightly different but equally delicious flavor and texture in these muffins.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend, ideally one that includes xanthan gum, to ensure the muffins hold together well.