Cinnamon Pecan Muffins are loaded with pecans, cinnamon, caramel and vanilla flavors and drizzled lightly with sweet syrup.
Cinnamon Pecan Muffins
By Sue Lau | Palatable Pastime
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Cinnamon Pecan Muffins is my recipe of the day with the blogging group Muffin Monday. We gather up our muffin recipes to share with you on the last Monday of the month.
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This month I wanted to share a very Autumn recipe for you. So I dug into my pantry and grabbed some pecans, cinnamon, caramel and vanilla extracts and some cane syrup.
I use Steen’s syrup which is very Southern. But you can use any type syrup you like. Such as maple, dark corn, golden syrup or even thinned molasses (light type). Even honey will do. They will just have some slight flavor changes.
Muffin Monday
- Apple Cinnamon Streusel Muffins from Jolene’s Recipe Journal
- Cinnamon Pecan Muffins from Palatable Pastime
- Pulled Pork Corn Muffins from A Day in the Life on the Farm
- Raisin Bran Muffins from Karen’s Kitchen Stories
- Small Batch Banana Walnut Muffins from Food Lust People Love
- Sweet Potato Walnut Muffins from Passion Kneaded
Cinnamon Pecan Muffins
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Cinnamon Pecan Muffins
Cinnamon Pecan Muffins
Equipment
- 12-cavity muffin tin
- Baker's release spray
Ingredients
Batter:
- 3/4 cup chopped pecans
- 3/4 cup pecan meal
- 1-3/4 cups flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 8 tablespoons cooled melted unsalted butter
- 2 teaspoons Adam's caramel extract
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Topping:
- 1/2 cup finely chopped pecans
- 3 tablespoons cane syrup or maple syrup
Instructions
- Preheat oven to 350F.
- Combine chopped pecans, pecan meal, flour, brown sugar, baking powder, salt and cinnamon in a mixing bowl.
- Separately, mix the eggs, cooled melted butter, extracts and milk.
- Then combine the wet and dry ingredients until you create a batter, but do not overmix.
- Spray a 12-cavity muffin tin with Baker's Release spray.
- Divide batter among cups, then sprinkle tops with the finely chopped pecans
- Bake for 20 minutes.
- Cool in pan ten minutes, then turn muffins out to finish cooling on a wire rack.
- While they are still warm, drizzle tops with syrup.
Notes
Nutrition
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I don’t think I’ve ever seen caramel extract but it sounds like a wonderful thing to have on hand. Bet these smelled fabulous as they baked! Love the drizzle of syrup and extra pecans.
I’ve seen it in Adam’s extracts, Watkin’s and Dr. Oetker. If you are across the pond right now maybe you can find the Oetker’s. Or maybe a caramel coffee syrup but watch the liquid total if you add more. It does add an exceptional aroma.
They look great Sue. I am making a similar recipe next month as I have some pecan meal to use up as well.
These would go perfectly with my coffee right now! Love the sprinkling of nuts on top!
Love the drizzle of syrup over these muffins.