These Cinnamon Muffins with Pecans are an easy and cozy autumn treat. They’re tender, moist and are packed full of cinnamon and pecans. They’re the perfect amount of crunch and sweet.
If you want more delicious muffin recipes, try my Orange Muffins Recipe or my Pistachio Nut Muffins. Both are a great way to brighten your mornings.
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Why this Cinnamon Pecan Muffin Recipe is a Keeper
I love this coffee cake muffin recipe because it’s the perfect snack or breakfast. They are so delicious, easy to make and are full of delicious cinnamon flavor.
- The Crunchy Factor: Using the chopped pecans both inside the batter and as a streusel on top creates a multi-layered texture.
- Balanced Sweetness: This flavor-packed recipe is designed to be “not too sweet,” making it a perfect companion for a morning cup of coffee.
- Pantry Staples: It uses basic ingredients you likely already have (flour, sugar, cinnamon, pecans, and milk).
Why are my Muffins Tough or Rubbery?
If your muffins are tough, you may have overmixed them. Next time, be sure to mix only until all the dry ingredients are moistened.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Decided to try this recipe! Wow! Everyone loved these so much! I did make 12 muffins that were smaller, but they were sooooo delicious! Thank you for this recipe!”
~ Judi
Ingredient Notes For Cinnamon Muffins
This recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pecans: Chop your own nuts or buy pre-chopped pecans.
- Sugar: This recipe works with white granulated sugar. For a deeper, richer flavor, you could swap for brown sugar.
- Baking Powder: Be sure to use baking powder, not baking soda.
Variations and Substitutions For Muffins And Toppings
Cinnamon muffins recipes are super customizable. Take this one to the next level by adding veggies, different protein or a different crunchy topping.
- The “Fall” Swap: Replace the cinnamon with pumpkin pie spice or chai spice for a more complex warmth. You could even add half a teaspoon of vanilla.
- Fruit Add-ins: Fold in 1/2 cup of finely diced apples (like Granny Smith) to make them apple cinnamon pecan muffins. Be careful not to overmix the muffin batter.
- Butter vs. Oil: Use melted butter for a richer, more traditional flavor, or vegetable oil for a muffin that stays moist for longer.
- Nut Swap: If you’re out of pecans, walnuts are the perfect 1:1 substitute. They are a perfect toasty and crumbly topping.
- Topping: Feel free to try a streusel topping like a sprinkle of brown sugar & cinnamon or a drizzle of cream cheese frosting.
Special Equipment Needed
If you have the right tools to make a recipe, the process will go smoother. For this cinnamon swirl muffin recipe, I recommend using a few different things.
- Standard 12-Cup Muffin Pan: For even baking.
- Cookie Scoop (3 Tablespoon size): This ensures every muffin is the exact same size so they bake at the same rate.
- Parchment Liners: Pecan-cinnamon toppings can get sticky; parchment liners ensure they pop right out without losing the “muffin top.
- Mixer: To easily and quickly mix the batter, mix in the bowl of a stand mixer fitted with the paddle attachment.
How to Make Cinnamon Sugar Muffins
This is one of the easiest and simple to make recipes ever. It comes together in 2 steps, and is perfect for a party or get-together.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and grease 9 holes of a muffin pan, or line with paper liners. Fill the empty holes halfway with water. In a medium bowl, stir together the flour, sugar, baking powder, cinnamon, chopped pecans and salt, and set aside.
- Make the Batter: In a separate small bowl, mix the milk, egg and vegetable oil. Slowly mix the wet ingredients into the flour mixture.
- Bake the Muffins: Fill the prepared muffin cups most of the way full, leaving a little space. Bake for about 20 minutes, or until the muffins are golden brown.
Prep Ahead Suggestions For Muffins For Breakfast
Help your future self out and prep ingredients for these muffins ahead of time.
- Prep Ahead: You can mix your dry ingredients and your pecan-sugar topping the night before. Just whisk the wet ingredients and combine them in the morning for a 5-minute prep.
Alternate Cooking Methods – Bake Mini Muffins
You can serve this recipe another way by making them bakery-style or mini.
- The “Bakery Rise” Method: Start your oven at 425°F and bake the muffins for the first 5 minutes. Then, without opening the door, lower the temp to 350°F for the remaining time. This initial burst of heat creates those high, domed bakery-style tops.
- Mini Muffins: Use a mini muffin tin and bake at 375°F for 10–12 minutes for bite-sized party snacks.
How to Store, Reheat and Use Leftovers
- Storing: Store in an airtight container at room temperature for up to 3 days.
- Freezing: These freeze beautifully for up to 1 month. Wrap them individually in plastic wrap so you can grab one at a time for a quick breakfast.
- Reheating: To reheat, wrap in a damp paper towel and microwave for 10 seconds.
- Using Leftovers: Enjoy leftovers with other brunch foods like eggs benedict or pumpkin chocolate chip muffins. You can even crumble leftover muffins over parfaits.
Common Questions About This Baked Goods Recipe
Sure, just grease the pan really well.
The pecans sunk because they were heavy. Coat them in flour in a mixing bowl before folding them in to help them be evenly distributed.
Expert Tips for Making This Cinnamon Muffin Recipe
- Toast the Pecans: Before adding the pecans to the batter, toast them in a dry pan for 3-5 minutes until fragrant. This significantly intensifies the nutty flavor.
- The “Well” Technique: Always make a well in the center of your dry ingredients before pouring in the liquids. This allows you to combine them with fewer strokes, protecting that delicate crumb.
- Spoon and Level: Never scoop your flour directly with the measuring cup (it packs it down). Instead, spoon the flour into the cup and level it off with a knife to keep the muffins light and airy.
- Serve With: Serve with fluffy buttermilk pancakes, Breakfast Croissant Roll Ups or Chocolate Covered Oranges.
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Cinnamon Muffins with Pecans
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Ingredients
- 1 ½ cups Flour
- ½ cup Sugar
- 2 teaspoons Baking powder
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- ½ cup Pecans, chopped, lightly toasted
- 1 Egg
- ½ cup Milk
- ¼ cup Vegetable oil
Instructions
- Preheat oven to 400℉. Grease 9 muffin cups. Fill the remaining cups half-way with water.
- In a large bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Incorporate the wet ingredients into the dry ones. Mix until mixture is moistened, being careful not to over-mix the batter.
- Fill muffin cups ⅔ full with batter. Bake for 20-25 minutes or until a toothpick inserted into the middle of the center muffin comes out clean. Cool on a wire rack.
Christina’s Notes
- Add Powdered Sugar: Sprinkle the muffins with powdered sugar.
- Flavor: Try adding a little vanilla extract to the batter to add great flavor.
- Variation tip: Add more cinnamon to enhance the cinnamon flavor.
- Alternate ingredient/Substitution/Addition: Feel free to add as many tips as you need in this section
- Alternate cooking method tip: Feel free to add as many tips as you need in this section
- Dietary consideration tip: A milk alternative can be used fo make this recipe dairy free, such as almond milk or coconut milk, it will not effect the texture of these cinnamon muffins.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
3 stars as written. Good flavor, if a bit plain, and good texture however the bake time is not written in the recipe and the time listed in the narrative of 20 min is way too long. They came out dry. Try 15 min instead or lower the baking temperature.
Decided to try this recipe! Wow! Everyone loved these so much! I did make 12 muffins that were smaller, but they were sooooo delicious! Thank you for this recipe!
I am so glad that your family liked them!