Pecan Cornmeal Muffins
These Pecan Cornmeal Muffins are full of sweet flavor and satisfying crunch. These muffins combine the sweet, buttery crunch of Butter Pecan with the soft, fluffy flavor of fresh cornmeal cake. I keep calling it a dessert, but I won’t tell anyone if you decide to have one for breakfast with your coffee. Delicious!
I’m sure some of you might be thinking, “Cornmeal… in dessert?” and to that I say ABSOLUTELY. You can make so many things with it – everything from pie crust to cookies. All it takes is the right combination of ingredients and some creativity (or maybe online inspiration).
So what’s the deal with ‘flipping’? Unlike other sweet cornmeal muffin recipes, we’re going to bake the sugary, buttery goodness on the Bottom and flip them over to create a mouthwatering, candied top. By cooking the sweetness under the batter, you create a beautiful, caramelized crunch that will make you come back for more.
These muffins combine the sweet, buttery crunch of Butter Pecan with the soft, fluffy flavor of fresh cornmeal cake. I keep calling it a dessert, but I won’t tell anyone if you decide to have one for breakfast with your coffee. Delicious!
Ingredients
- milk
- White Cornmeal
- unsalted butter
- dark brown sugar
- pecans
- eggs
- all-purpose flour
- baking powder
- salt
- white sugar
- canola oil or vegetable
- vanilla
Instructions
You can find complete instructions at the bottom of the post in the recipe card.
Storage
Counter: You can store them in an airtight container and leave them on the counter for up to four days.
Freeze: You can freeze these. Just place them in a freezer-safe bag or container and freeze them for up to two months.
Equipment
- muffin pan
- small pan
- wooden spoon
- large mixing bowl
- Cookie sheet
Top Tips
Make sure to do the scoop with a spoon and level with a knife method when measuring your flour.
Make sure the oven temp is correct.
FAQ
Because you overmixed the batter. Mix the batter together just until everything is mixed together.
Pecan Cornmeal Muffins
Equipment
- muffin pan
- small pan
- wooden spoon
- large mixing bowl
- Cookie sheet
Ingredients
- 3/4 c milk
- 1 cup P.A.N. White Cornmeal
- 4 oz unsalted butter 1 stick
- 1 cup dark brown sugar
- 3/4 cup chopped pecans
- 3 eggs
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1/2 cup canola oil or vegetable
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees F.
- Butter or spray muffin pan
- Melt butter in small pan on medium heat
- Once melted, add brown sugar and stir constantly on medium heat until sugar is melted
- Add 1 teaspoon of vanilla and mix well
- Remove butter/sugar mix from heat
- In a separate bowl whisk flour, cornmeal, baking powder, white sugar and salt until blended
- Add eggs, 1 teaspoon of vanilla, white sugar and oil
- Stir well until blended
- Spoon small amount of butter/sugar mix into each muffin pan spot
- Next, add thin layer of pecan pieces over butter/sugar mix in muffin pan
- Finally, scoop flour/cornmeal mixture into muffin pan
- Place in oven and bake for 20 – 23 minutes until the edges of the muffins are brown and a toothpick placed into the center comes out clean.
- Remove from oven and let sit until they are still warm.
- Place a cookie sheet over your muffin pan and flip upside down to release muffins.
- If you have additional pecan/brown sugar left in your muffin pan, scoop out and lay over tops of muffins.
- Serve Warm
Notes
Nutrition
