Brown Sugar Pecan Muffins

I’m flying back to the homeland this week so I’ve got travel on the mind. I usually find needlepointing on the plane to be quite relaxing but lately my projects have been way too big to pack in my carry on. As much as I love no name chicken, he has to stay at home. Luckily for me, I always have room for muffins in my carry on.

I’ve been making a ton of muffins lately and I think it is partly a misguided attempt to eat better. In theory, muffins are a healthier option than cupcakes. I’m not sure that makes them outright healthy, especially when I’m opting for sugar and cinnamon rather than vegetable or fruit additives. Regardless, I love them and will continue to fool myself.

These brown butter pecan muffins taste like my favorite part of brunch - french toast! The brown sugar keeps the inside of the muffins super moist while the pecan topping is nice and crunchy. Hopefully my fellow travellers don’t get too jealous when I whip these out mid flight because I’m not sharing.

Ingredients for Muffins

  • 2 Cups (250g) flour
  • ½ Cup + 2 tablespoons (120g) brown sugar
  • ½ Teaspoon salt
  • 1 Tablespoon baking soda
  • 1 Tablespoon cinnamon
  • ¼ Teaspoon nutmeg
  • 1 Egg
  • 1 & ¼ Cup milk
  • ¼ Cup vegetable oil
  • 1 Teaspoon vanilla

Ingredients for Topping

  • ½ Cup chopped pecans
  • ½ Cup brown sugar
  • 3 Tablespoons unsalted butter softened


  • Preheat the oven to 400F
  • Whisk together dry ingredients in a large bowl
  • Beat egg, milk, vegetable oil and vanilla in a medium bowl
  • Mix wet ingredients into wet until just combined
  • Scoop batter into muffin tin
  • In small bowl, combine topping ingredients with your hands to combine them
  • Divide topping mixture among muffins
  • Bake for 20 minutes
  • Let cool in pan for 5 minutes before transferring to a cooling rack