Pecan Cornmeal Muffins

a Pecan Cornmeal Muffin with pecans laying around it on a wooden block

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!

Course Dessert

Cuisine American

Keyword Cornmeal recipes, Pecan Cornmeal Muffins, Pecans

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 400.46kcal

Author Kenda

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