Cinnamon Pecan Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
• Bake muffins in the preheated oven for 8 minutes.
• While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
• Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
• Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

Steps:

• Sift together flour, baking powder, salt and cinnamon into mixing bowl; Add white and brown sugar; Stir in Pecans.
• Combine egg, oil and milk and vanilla in small bowl; blend well.
• Add all at once to dry ingredients, stirring just enough to moisten; Batter will be thick.
• Spoon batter into 12 greased 2 1/2-inch muffin-pan cups or 6- 3 1/2 muffin cups.
• Bake in 375°F oven about 20 minutes for 12 muffins or about 30 minutes for 6 -3 1/2 inch muffin cups or until tester comes out clean.

Steps:

• Preheat oven to 400°F and grease 9 muffin cups.
• Half fill the remaining cups with water.
• In a large bowl, mix the dry ingredients with a wire whisk.
• Mix in the pecans.
• In a small bowl, combine the wet ingredients.
• Add to the large bowl.
• Mix only until mixture is moistened.
• Fill muffin cups 1/2 full with batter.
• Bake for 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.
• Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

Steps:

• In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

Steps:

• Preheat oven to 375, and line a muffin pan.
• In a large bowl, whisk together almond flour, salt, baking powder, and cinnamon. In another bowl, whisk together honey, oil, milk, vanilla, egg, and baking soda. Pour the wet ingredients into the dry and mix until just combined. Add the the grated apples and pecans and gently mix.
• Scoop the batter into the prepared muffin pan, filling the muffin cup almost to the top. Mix together the sugar and cinnamon and sprinkle the tops, and bake for 15-18 minutes for standard muffins or 12-17 minutes for mini muffins, until muffins are browned and a toothpick comes out clean. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and continue to cool on the rack.

Steps:

• Set oven to 400 degrees.
• Grease 12 muffin cups Or use muffin liners.
• In a bowl, sift first 7 ingredients together.
• In a small bowl, combine the egg, milk and oil; mix slightly until combined.
• Add the milk/oil mixture to the dry ingredients; stirring JUST until combined (don't overmix, lumps in the batter is okay).
• Add in the chopped pecans and/or chocolate chips.
• Spoon 2/3 full into prepared muffin cups.
• Bake for 20 minutes, or until golden brown.

Steps:

• Preheat oven to 400*.
• line a 12 cup muffin pan with cupcake paper liners, or grease it lightly.
• Prepare the TOPPING: by mixing the ingredients together until crumbly.set aside.
• prepare the FILLING:.
• by mixing Baker's cinnamon filling with just enough water to make filling a soft pudding like consistency -- set aside.
• to make the BATTER:.
• in a large bowl, whisk together the melted butter, milk and eggs.
• In a seperate bowl, whisk together the dry ingredients.
• add the dry mixture to the liquid, stirring just until combined.
• divide half the batter evenly among the muffin cups --
• dollop 2 tsps cinnamon filling onto each muffin -- then top with the remaining batter --
• sprinkle with topping, pressing it in lightly.
• bake the muffins for 20-25 minutes or until they're golden brown --
• remove them from the oven and wait 5 minutes before transferring them from the pan to a rack -- to cool.