Pecan Crumb Muffins
Nutty, tender, and topped with a sweet, crunchy crumble, they're the perfect treat for your morning coffee or afternoon snack. No mixer required!On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/pecan-crumb-muffins/
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Equipment
- 1 muffin tin/ cupcake pan
- 6 muffin liners / cupcake liners
Ingredients
For the Muffins
- 167g all-purpose flour (1⅓ cup, measured using scoop and level method)
- 1¾ tsp baking powder
- ¾ tsp fine sea salt
- ½ tsp ground nutmeg
- 110g (½ cup) light brown sugar golden yellow sugar is a good substitute
- 80g (⅓ cup) full-fat or whole milk
- 75g (⅓ cup) neutral-tasting oil (e.g. canola, vegetable)
- 50g (1 large egg) egg weight is without shell
- 1 tsp pure vanilla extract
- 60g (½ cup) coarsley chopped toasted pecans
For the Crumb Topping
- 31g (¼ cup) all-purpose flour
- 30g (¼ cup) coarsley chopped toasted pecans
- 55g (¼ cup) light brown sugar
- 28g (2 tbsp) melted unsalted butter
- 19g (1½ tbsp) white granulated sugar
Instructions
- PREP: At least twenty minutes before you start baking, preheat oven to 425°F (218°C). Set an oven rack at the middle level.Fill 6 alternating cups with muffin liner. If you don’t have a liner, spray 6 alternating cups of a 12-cup muffin pan with baking spray with flour.
- MAKE THE MUFFIN. In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.167g all-purpose flour, 1¾ tsp baking powder, ¾ tsp fine sea salt, ½ tsp ground nutmeg
- In a large bowl, whisk together brown sugar, milk, oil, egg, and vanilla.110g (½ cup) light brown sugar, 80g (⅓ cup) full-fat or whole milk, 75g (⅓ cup) neutral-tasting oil, 50g (1 large egg) egg, 1 tsp pure vanilla extract
- Gradually add flour mixture, stirring until almost combined.
- Add toasted pecans, and stir suing a spatula until just combined and no dry streaks remain. Do not overmix.60g (½ cup) coarsley chopped toasted pecans
- MAKE THE CRUMB TOPPING. In a medium bowl, mix flour, pecans, brown sugar, melted butter, and white sugar.31g (¼ cup) all-purpose flour, 30g (¼ cup) coarsley chopped toasted pecans, 55g (¼ cup) light brown sugar, 28g (2 tbsp) melted unsalted butter, 19g (1½ tbsp) white granulated sugar
- Divide the muffin batter between the 6 muffin cups (around 85g of batter each) then generously sprinkle the crumb topping.
- BAKE the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Notes
Storage. These pecan crumb muffins stay fresh at room temperature for about 2 days and up to 1 week in the fridge.
Reheating. I like reheating them in the microwave using DEFROST mode or at low power for about 1 minute and they’re gonna be like they’re fresh from the oven.
Servings: 6 muffins
