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Two pecan muffins with one cut open to reveal the center.

Pecan muffins

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2.882 stars based on 50 ratings

The muffins are beautifully moist and have a warm honey colour and creamy fudge flavour, offering a toffee richness to this recipe.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 110g 4 oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 350g 12½ oz Plain white flour (we use Allinson) Plain white flour
  • 2tsp 2tsp Baking powder
  • ½tsp .5tsp Salt
  • 1tsp 1tsp Cinnamon ground
  • 250ml 8½ fl oz Milk (whole)
  • 2 2 Egg(s) (free range)
  • 50g 1⅞ oz Butter (unsalted)
  • 75g 2¾ oz Pecan nuts roughly chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sift the dry ingredients into a mixing bowl.

    Ingredients for this step

    • 350g 12½ oz Plain white flour (we use Allinson) Plain white flour
    • 2tsp 2tsp Baking powder
    • ½tsp .5tsp Salt
    • 1tsp 1tsp Cinnamon ground
  2. Classic mode Step 2

    Beat together the eggs, milk and melted butter and pour into the dry ingredients.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 250ml 8½ fl oz Milk (whole)
    • 50g 1⅞ oz Butter (unsalted)
  3. Classic mode Step 3

    Add the pecans to the bowl and stir quickly until just blended – the mixture will look lumpy but it’s this that makes the muffins light.

    Ingredients for this step

    • 75g 2¾ oz Pecan nuts roughly chopped
  4. Classic mode Step 4

    Spoon into buttered muffin tins or paper muffin cases, filling them two-thirds full.

  5. Classic mode Step 5

    Bake for 20-25 minutes 200°C, (180°C fan, gas mark 6) until risen and golden.

  6. Classic mode Step 6

    Leave to cool in the tins for 2 minutes then finish cooling on a wire rack.