Cinnamon Pecan Muffins

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12 muffins


These Bakery Style Cinnamon Pecan Muffins are incredibly moist, full of cinnamon and crunchy pecans.


  • C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • 2 tsp Cinnamon
  • ½ tsp Salt
  • ½ C Unsalted butter
  • 1 Large egg
  • 1 C Milk or buttermilk
  • ¼ C Sour cream
  • 1 1/2 C Pecans


  1. Preheat oven to 425°. Grease a muffin pan with Crisco or baking spray.
  2. In a medium sized bowl, mix flour, sugar, baking powder, cinnamon and salt. Then set this mixture aside.
  3. In a separate bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add milk and sour cream and whisk everything together until smooth.
  4. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Fold in the pecans (reserve a handful to top the muffins)
  5. Fill your muffin tin all the way to the top with batter. Sprinkle pecans on top. Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
  6. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.
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