These Cinnamon Pecan Mini Muffins are just the perfect treat for breakfast or brunch. Each one is like a little bite of mini coffee cake.
Ingredients
I really like cinnamon, don’t you? Real cinnamon. Are you familiar with the differences in cinnamon?
Like all my recipes that include cinnamon, I use Ceylon Cinnamon. It’s made in Sri Lanka and I’ve never seen it at the grocery store. We only get it online at Amazon.
What is Cassia?
Cassia is Chinese Cinnamon. It’s the common cinnamon you find in the stores in the United States. I believe it was introduced to the United States because it’s less expensive and easier to produce.
If you’ve never tried Ceylon Cinnamon, I encourage you to give it a try. It has a true cinnamon taste and is much better for you than cassia. You can read about the Differences Between Cassia and Ceylon Cinnamon at Paleo Foundation.
If you are going to use Cassia in this recipe, you may want to use one teaspoon instead of one tablespoon. Ceylon Cinnamon is smoother and has delicious flavor.
Why Add Sour Cream to Muffins?
Sour cream is a terrific way to add moisture to your muffin batter without adding a lot of liquid. It’s the secret ingredient for baked goods. Have a look at my Easy Bisquick Blueberry Biscuits too!
Don’t omit the sour cream. You won’t actually taste it. You just need to let it do its job.
Serving Suggestions
You can serve these delicious cinnamon pecan mini muffins for breakfast or brunch. I like to grab a few as a snack. They’re incredible warm out of the oven with some melty butter.
You can make them more of a dessert by adding a powdered sugar drizzle. Just mix a little bit of milk or water with powdered sugar until you get the consistency you want.
Recipe
Cinnamon Pecan Mini Muffins
Equipment
- Mini muffin tins
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- ½ cup Sugar
- ½ cup Light Brown Sugar packed
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 tablespoon Cinnamon* see below for Cassia
- ½ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Vegetable Oil
- ½ cup Sour Cream
- ½ cup Milk
- 1 large Egg slightly beaten with fork
Topping
- 150 grams All Purpose Flour (about 1 ¼ cups spoon and fill) *see note
- ½ cup Light Brown Sugar packed
- ½ cup Sugar
- 1 tablespoon Cinnamon
- ½ teaspoon Allspice
- ¾ cup Pecans chopped
- ½ cup Butter Cubed and softened
Instructions
- Preheat oven to 400℉.
- In a large mixing bowl, whisk dry ingredients together, crushing any lumps as you're mixing. Set aside.
- In a medium bowl, whisk together wet ingredients.
- Pour wet ingredients into flour mixture and fold by hand with a spoon until just mixed. Do not overmix. There may be lumps.
- Use paper cups or tins in mini muffin pans. Or, spray with baking spray. Fill each to about ⅔ full. Set aside.
- In a separate mixing bowl, place all Topping ingredients except butter. Stir well. You can use your hand.
- Add softened butter and press it into the flour mixture, pressing and stiring until everything is coated and crumbly.
- Add about a tablespoon or a little more to each muffin to fill to a little heaping mound. Pat down slightly.
- Bake for 10-13 minutes until muffin bounces back with light touch or toothpick comes out clean.
- Remove from tin after about 5 minutes then allow to cool completely on a metal rack.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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