perfect balance of sweetness and spice. Topped with a buttery pecan crumble, these muffins make an excellent breakfast treat, afternoon snack, or addition to any brunch table.

Why You’ll Love This Recipe

These muffins deliver soft, moist centers with a crisp, flavourful topping that adds richness and texture. The cinnamon provides comforting warmth, while the pecans lend a pleasant crunch. The recipe is straightforward, uses everyday ingredients, and produces beautifully risen muffins that look as impressive as they taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
granulated sugar
brown sugar
unsalted butter, melted
eggs
milk
vanilla extract
chopped pecans

Pecan Topping:

brown sugar
flour
melted butter
chopped pecans

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract.
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Gently stir in the chopped pecans.
Divide the batter evenly among the muffin cups.
Prepare the topping by mixing brown sugar, flour, melted butter, and chopped pecans until crumbly.
Sprinkle the topping over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly before serving.

Servings and Timing

This recipe makes 12 standard muffins.
Preparation time: 10 minutes
Baking time: 18–22 minutes
Total time: 30–35 minutes

Variations

Maple Pecan Muffins: Replace part of the sugar with maple syrup for extra depth.
Apple Cinnamon Muffins: Fold finely diced apples into the batter.
Walnut Substitute: Use walnuts instead of pecans for a different flavour.
Crumbless Muffins: Skip the topping for a simpler version.
Whole Wheat Muffins: Replace half the flour with whole wheat flour.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To freeze, wrap individually and store for up to 2 months.
Reheat in the microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5–7 minutes.

FAQs

Why are my muffins dense?

Overmixing the batter can result in a dense texture.

Can I use paper liners?

Yes, paper liners or a greased muffin tin both work well.

Can I use oil instead of butter?

Yes, but butter provides a richer flavour.

Can I add fruit?

Apples, bananas, or blueberries can be added without affecting structure.

Why did my muffins not rise?

Your baking powder or baking soda may be expired.

Can I make mini muffins?

Yes, bake for 10–12 minutes instead.

Should the pecans be toasted first?

Toasting enhances flavour but is optional.

How do I prevent dry muffins?

Avoid overbaking and measure flour correctly.

Can I reduce the sugar?

Yes, but reducing too much may affect texture.

Can I make them dairy-free?

Use plant-based milk and vegan butter alternatives.

Conclusion

Cinnamon Pecan Muffins offer warmth, flavour, and a delightful crunch in every bite. Their simple preparation and comforting aroma make them ideal for any breakfast or snack. With a versatile base and a delicious crumble topping, this recipe is sure to become a household favourite.

Homemade Rustic Bread Loaf

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A simple, crusty rustic bread loaf with a soft, airy interior—perfect for sandwiches, soups, or to enjoy warm with butter.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs 15 mins
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

3 1/2 cups all-purpose flour (or bread flour)
1 1/2 cups warm water
2 tsp active dry yeast
1 1/2 tsp salt
1 tsp sugar (optional, helps activate yeast)

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Instructions

In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add the flour and salt, mixing until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl, cover, and let rise for 1–2 hours or until doubled in size.
Punch down the dough, shape into a round or oval loaf, and place on a parchment-lined baking sheet.
Cover and allow the dough to rise again for 30–45 minutes.
Preheat the oven to 450°F (230°C). Place a baking dish with water on the bottom rack to create steam.
Score the top of the loaf with a sharp knife, then bake for 25–30 minutes or until golden brown and hollow-sounding when tapped.
Cool on a wire rack before slicing.