When it comes to baking I’m a nut-free kinda girl. So, when I decided to make these Butter Pecan Muffins, I was thinking I wouldn’t like them. Wrong! The only thing I’ve liked with nuts in it is a Pecan Tart. I’m not sure why I don’t care for nuts in my baking because I love nuts on their own. Actually, they’re my go-to snack after work while I’m waiting for dinner to be ready.
These muffins were very flavorful. They also turned out nice and dense, just like a muffin should be. I think the thing that gave these muffins the great butter pecan flavor was the Butter Pecan Coffee Creamer that I substituted for the milk. I got the idea from Jocelyn, over at her blog.
I think the next time I make these muffins I will make a frosting using the coffee creamer as well. Muffins are good on their own but they’re so much better with frosting!
Delicious muffins with a butter pecan flavor that are perfect for snacks, breakfast, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup Butter Pecan coffee creamer
- 1/2 cup butter, melted
- 1/4 cup maple syrup
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 400 F. Line a muffin tin with muffin cups and set aside.
In a large bowl, combine the flour, brown sugar, baking powder and salt, set aside.
In another bowl, whisk together the egg, coffee creamer, butter, maple syrup, sour cream and vanilla.
Stir wet ingredients into dry ingredients just until moistened.
Using a large cookie or ice-cream scoop, fill muffin cups about 3/4 full.
Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Enjoy!
Recipe adapted from Taste of Home
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Liz, I defintely want to make these, where did you get the butter pecan coffee creamer? I love anything pecan!!
I’m with you, I usually leave nuts when I bake, although I really enjoy eating nuts. I’ll will have to try these Liz! They look wonderful!
Thanks Tanya! The coffee creamer adds so much flavor….looking forward to trying other flavors now!
Oh, wow. These look so good and indulgent! I’m normally a nut-free girl when it comes to muffins, or I only put them on the top so they toast while the muffins bake. Using coffee creamer was a great idea…I love it!
Thanks Marcie! You will have to try these – the creamer added so much flavor!
These look good! I tried the Brown Butter Pecan Coffee Creamer in some blondies a couple weeks ago and they were so good! Pinned your recipe to my food board.
Thanks Julie! The creamer is so good on its own, I thought it would be delicious in the muffins too!
I need to get my hands on that coffee creamer ASAP. these look wonderful! Would gladly take a plate of them right now.
Wowsers!! Fabulous looking and sounding muffins! I LOVE the idea of such a flavor – exactly the kind of ice cream I ALWAYS want to order in the summer time! Now I shall be on the hunt for that lovely sounding creamer. YUM!
Thanks Avril! The creamer is made by International Delights and I found mine at Walmart. Hope you enjoy them!
Hmmm, I love nuts and am pretty sure I could devour these!!
Thanks for stopping by Aimee! Have a fantastic weekend
Ooooo my mom lovesss pecans! These muffins would be an awesome treat for her
I’m not much of a nut person myself but she would die for these.
what a wonderful flavor combo! I’d of course top my muffin off with ice cream and call it dessert! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker. I’ve pinned this for later.
Isn’t it so much fun subbing out milk for different coffee creamers? I love that you tried it in muffins. I don’t usually like nuts on their own, but I love them baked in different things. These muffins sound awesome!!!
Thanks Jocelyn! I did get the idea from you so thanks for that! Loved the added flavor it brought to the muffins