Pecan Cinnamon Muffins

These pecan cinnamon muffins come together with minimal effort using the muffin method: dry ingredients in one bowl, wet in another, combined with as few strokes as possible. The oil-based batter keeps them reliably moist without needing to cream butter.

Brown sugar and white sugar share the sweetness. The brown sugar brings molasses depth that pairs naturally with cinnamon, while the white keeps the crumb from getting too dense. Chopped pecans folded in at the end toast inside the batter as the muffins bake.

Fill each cup two-thirds full for proper doming. Overfilled cups produce flat-topped muffins that spread sideways instead of rising upward.

These are meant to be eaten warm, split open so the butter melts into the crumb. A spoonful of homemade jam doesn’t hurt either.

Pro Tips

• Stir only until the flour disappears. Lumpy batter makes tender muffins. Smooth batter makes tough ones.
• Grease the pan well even if it’s nonstick. The brown sugar makes these stickier than plain muffins.
• Test at 18 minutes with a toothpick. Ovens vary, and two minutes can mean the difference between moist and dry.

Variations

• Add a crumb topping of butter, flour, brown sugar, and cinnamon before baking for a coffeecake-style finish.
• Fold in diced apple for a fall-flavored batch.
• Use walnuts or almonds if you don’t have pecans on hand.