These delicious Bakery Style Cinnamon Pecan Muffins are bursting with cinnamon and crispy pecans.


Whoever determined that I should undertake a cleanse on Cinco de Mayo was definitely not thinking. Oh, I forgot, that was me. True, I’ve chosen to restart my cleanse, you know, the one where I eat nothing. I consume fruits and vegetables, nuts, and sometimes fish or chicken. I don’t consume gluten, grains, starches, sweets, red meat, eggs, peanuts, or other processed foods.


I did this cleanse in January and found it to be rather challenging. It’s a little easier this time, unless I really wanted a margarita yesterday. Instagram basically makes you desire all kinds of stuff that are out of reach. Instagram, you’re a jerk!

What else am I not allowed to consume during my cleanse? Muffins. These magnificent Bakery Style Cinnamon Pecan Muffins are high in gluten and sugar. I won’t apologize since these muffins are delicious. They have a cinnamon taste and are loaded with pecans.


These muffins are based on my versatile master muffin mix. I have pumpkin, coconut blueberry, cinnamon blueberry, lemon raspberry, and peach macadamia nut variants. The cinnamon pecan flavor makes me think of the ideal bakery muffin.

You know how when you go into a bakery and you immediately smell fresh baked cinnamon? What exactly is that scent (in a nice way!)? That’s what sparked the idea for these muffins. I recently visited a nearby bakery and felt compelled to purchase something. I ordered this wonderful cinnamon muffin with pecans. So, of course, I went home and attempted to create them myself.


I’ve already said that I have a muffin addiction. When I prepare a batch of muffins, I always eat at least three, which is a problem for me since they are huge muffins. I have to do all I can to get them out of the home as soon as possible.


The secret to my muffin recipe is that I use additional baking powder to make them rise even higher. I also bake it for a few minutes at a higher temperature. After five minutes, turn the oven down to 350F and bake for the remaining time. To avoid losing heat, try not to open the oven until the timer goes off.


In my opinion, homemade muffins are a fantastic pleasure! I used to enjoy it when my mom made muffins for breakfast when I was a youngster! These may be made in 15 minutes or less and baked for 20 minutes. So you may enjoy freshly baked muffins for morning as well!



Cinnamon Pecan Muffins

  • Author:LEE
  • Prep Time:15 mins
  • Cook Time:20 mins
  • Total Time:35 minutes
  • Yield:12 muffins


These delicious Bakery Style Cinnamon Pecan Muffins are bursting with cinnamon and crispy pecans.


  • 2 C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • 2 tsp Cinnamon
  • tsp Salt
  • C Unsalted butter
  • 1 Large egg
  • 1 C Milk or buttermilk
  • C Sour cream
  • 1 1/2 C Pecans


  1. Preheat the oven to 425°F. Butter or spray a muffin tin with Crisco.
  2. Combine the flour, sugar, baking powder, cinnamon, and salt in a medium mixing basin. Then set this mixture aside.
  3. In a separate dish, whisk the egg until it is light and fluffy. Whisk in the melted butter along with the egg. Continue to whisk in the milk and sour cream until everything is smooth.
  4. Slowly pour the wet ingredients into the dry components and stir with a wooden spoon until just mixed. Fold in the pecans (save a few for sprinkling on top of the muffins).
  5. Fill your muffin tray to the brim with batter. Sprinkle with pecans. Bake for 5 minutes at 425 degrees Fahrenheit, then lower to 350 degrees Fahrenheit and bake for another 16-20 minutes. If you don’t open the oven door for at least 15 minutes, you’ll notice how neatly the muffins rise. The baking time may vary depending on the oven.
  6. Insert a toothpick into the middle of each muffin to check for doneness. Your muffin is done when your toothpick comes out clean. Allow the muffins to cool fully in their baking pan. You may alternatively put them on a wire rack, but you want them to be cold enough to remove and transfer from the pan.

Recipes you might like from my friends:

Monster Cookie Muffins from Something Swanky

Heathers French Press New York Style Blueberry Muffins

Funfetti Banana Bread from The Recipe Critic

You may also enjoy these recipes:

Cinnamon Blueberry Muffins


Cinnamon Roll Muffins


Lemon Raspberry Almond Muffins


Apple Pie Muffins


Coconut Blueberry Muffin



What makes muffins more fluffy?

The presence of room temperature eggs, butter, and milk aids in the formation of a smooth mixture that traps air and expands when baked in the oven. This expansion results in airy, light muffins.

What is a Bakers muffin?

The baker’s muffin was like a single-serving monkey bread, topped with a massive crispy crown of extra pull-apart parts and lavishly dusted in powdered sugar (most of which ended up showering the top of my son’s head).

Are muffins better with oil or butter?

The butter produces a better-tasting muffin, while the oil produces a lighter, fluffier muffin. I prepared these muffins at the same time and with the same ingredients. The only difference between the two is that one was prepared with melted butter and the other using sunflower oil.

What flour makes the fluffiest muffins?

Cake flour – Adds tenderness and fluffiness to these muffins. If you can’t locate cake flour, you may use all-purpose flour. Take away two tablespoons of flour for every 1 cup (5 ounces) of flour and replace it with cornstarch.

Why are bakery muffins so good?

The temperatures of the dough, the beginning bake temperature, and the ultimate bake temperature. The dough is chilled overnight in bakeries. The muffins are then baked at a high temperature for 5 minutes before being reduced to complete baking. That is the most important secret.

Should you let muffin batter rest?

Allow your muffin batter to rest.

According to Kitchn, many professional kitchens let muffin batter to rest overnight before baking the following morning. Why? As the batter sits, the starches in the flour progressively absorb the liquid in the batter, causing them to enlarge and thicken.

What are some mistakes to avoid when making a muffin?

5 Muffin Making Mistakes to Avoid
The batter was overmixed.
There is no need to line or grease the pan.
Filling the muffin cups to the brim.
The muffins are either overbaked or underbaked.
Allowing the muffins to cool in the pan.

Which oil is best for baking muffins?

Canola oil is the most often used oil in most baked goods recipes, and it may be substituted with a cup of applesauce one-for-one.

How can I make my muffins more moist?

Continue reading to discover all there is to know about your favorite morning delicacy.
How to Make Moist Homemade Muffins.
Separate the wet and dry ingredients.
Last, add all of the flavorings.
Consider using paper liners.
Fill the muffin cups just halfway.
Check the Oven’s Temperature.
Check to see whether the muffins are fully cooked.

Are muffins better with water or milk?

We don’t advocate using milk instead of water since the milk may produce holes in the paper liners or the muffins’ edges.

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