Breakfast Breads: Brown Sugar Pecan Muffins
- 2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup well-shaken buttermilk
- 1/2 cup oil
- 1 egg
- 1/2 teaspoon maple extract
- 1/2 cup dark brown sugar - (packed)
- 1/3 cup flour
- 3 tablespoons butter
- 1/4 cup finely-chopped pecans
Combine flour, granulated sugar, baking soda, cinnamon, salt in bowl. Whisk buttermilk, oil, egg and maple extract in small bowl. Add to dry ingredients. Stir just until combined.
Let batter sit 15 minutes.
Divide among 12 paper-lined muffin cups. Combine brown sugar, flour, pecans and cut in butter until small crumbles. Evenly spoon 2 teaspoons over each muffin. Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes.
Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature for two days or frozen one month in airtight plastic bag. Bring to room temperature before reheating. To serve, reheat in 300 degree oven 10 to 12 minutes or in microwave until just warm.