I made these muffins for breakfast last Saturday; which seems like forever ago. It's been a week.
They tasted delicious and we were really hungry while they baked; all that cinnamon with the pecans, vanilla and brown sugar made for a wonderful smelling kitchen. I loved the crunchy, streusel-like topping and it was extra good having a second layer of pecan goodness in the middle of the muffin.
Supposedly these freeze really well; but I can't speak to that. They didn't last long enough to freeze. I can say they make great snacks and breakfast the next morning.
¼ cup Butter, softened
1-½ cups Buttermilk
½ cup Sugar
½ tsp Vanilla
1 tsp Cinnamon
2 cups Flour
¾ tsp Baking Power
¾ tsp Baking Soda
½ tsp Salt
¼ cup Brown Sugar
½ tsp Cinnamon
½ cup Finely Chopped Pecans
Pre-heat oven to 350 degrees.
Grease a 12-cup muffin tin or line with paper cupcake liners.
In a bowl beat butter, sugar, buttermilk, egg and vanilla. In another bowl combine flour, 1 teaspoon cinnamon, baking powder, baking soda and salt. Slowly beat the flour mixture into the bowl, mixing thoroughly. It may still be a little lumpy, but no worries.
In a small bowl, mix ½ teaspoon cinnamon with the brown sugar and pecans.
Fill muffin cups half way up with batter. Spoon about a rounded teaspoon of the brown sugar-pecan mixture in each tin of batter, and then repeat with a little more batter to fill the muffin cup up three-quarters. Sprinkle the top with the rest of the brown sugar-pecan mixture.
Bake 25 minutes. Makes 12 large muffins. They can be frozen after baking and completely cooled.