Ingredients

The following ingredients have 12 Servings
  • 2¼ C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • 2 tsp Cinnamon
  • ½ tsp Salt
  • ½ C Unsalted butter
  • 1 Large egg
  • 1 C Milk or buttermilk
  • ¼ C Sour cream
  • 1 1/2 C Pecans

Instruction

  • Preheat oven to 425°. Grease a muffin pan with Crisco or baking spray.
  • In a medium sized bowl, mix flour, sugar, baking powder, cinnamon and salt. Then set this mixture aside.
  • In a separate bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add milk and sour cream and whisk everything together until smooth.
  • Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Fold in the pecans (reserve a handful to top the muffins)
  • Fill your muffin tin all the way to the top with batter. Sprinkle pecans on top. Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
  • Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.