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Categories:
all-purpose brown sugar ground cinnamon salt unsalted butter pecans baking powder baking soda eggs buttermilk
Viewed: 17 - Published at: 2 years agoIngredients
- 3 cups all-purpose flour
- 1 12 cups packed light brown sugar
- 1 tablespoon ground cinnamon, divided
- 34 teaspoon salt
- 23 cup unsalted butter, softened
- 12 cup chopped pecans
- 2 teaspoons baking powder
- 12 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
Method
- Preheat oven to 375.
- Line 12-cup muffin pan with paper liners.
- In a big bowl, whisk together the flour, brown sugar, 2 teaspoons cinnamon, and salt.
- Using your fingers, mix in the butter until mixture is crumbly.
- Transfer 2/3 cup to a small bowl for the topping; mix in pecans and remaining cinnamon; set aside.
- Whisk baking powder and baking soda into the remaining flour mixture.
- In a small bowl, whisk together the eggs and buttermilk until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Top with the reserved cinnamon-pecan mixture.
- Bake for 16-21 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
