
Cinnamon Pecan Crunch Muffins
Who doesn’t love a fresh baked muffin?
Whenever I dine out somewhere, I like to try new things. Usually the new dish inspires me to try to recreate the flavors in a new way. So, I am continually experimenting in my kitchen with new recipes and new flavor combinations. This week my focus was on muffins! My kitchen was a flurry of experimenting and taste testing. We all agreed this is a winning flavor! The batter is so versatile, I have created seven new muffin recipes with the batter that I will share over the next few weeks. I hope you enjoy these as much as we do!

Cinnamon Pecan Crunch Muffins
Equipment
- Muffin Pan and cupcake liners
- measuring cups and measuring spoons
- Large mixing bowl
- Spoon to stir
- Cooling Rack
Ingredients
- 4 TBSP Salted Butter, softened
- 3/4 Cup Granulated Sugar
- 2/3 Cup milk
- 2 1 Whole Egg, plus 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/4 tsp salt
- 1 1/2 tsp Baking Powder
- 1 3/4 Cup Plain Flour
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
Cinnamon Pecan Crunch Topping
- 1/4 Cup Light Brown Sugar
- 1/2 Cup Chopped Pecans
- 1/4 tsp Ground Cinnamon
Instructions
- Preheat the oven to 375 degrees.
- Stir butter, sugar, eggs, milk and vanilla together until creamy.
- Add Flour, Baking Powder, Salt, Cinnamon and Cloves. Stir until combined.
- Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Cinnamon Pecan Crunch Topping
- Stir the topping ingredients together in a separate bowl. Set aside while preparing the muffin batter. Sprinkle the topping on muffin batter in cupcake liners before baking!
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