These cinnamon muffins are made with brown sugar and pecans, and they’re so scrumptious. The combination makes me think of Fall, and even though it’s still Summer, I’m excited to slowly introduce some of my Fall recipes. So, make a batch of these muffins the next time you’re in the mood to bake, and indulge in one or two. Enjoy!
Ingredients make 8 muffins
2 large eggs -room temperature
1/2 cup brown sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/2 cups flour
2 tsp baking powder
3 tsp cinnamon
1/3 cup roughly chopped pecans
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and water
- Put the flour, baking powder, and cinnamon into a sifter.
- Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the pecans. Don’t over mix.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 18-20 minutes or until you can pierce the middle of a muffin with a toothpick and it comes out clean.
- Remove the muffins from the tins and let them cool on a wire rack.
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