Soft, cinnamon-sugar perfection with a pecan crunch — these pecan snickerdoodle muffins are everything you didn’t know you needed!
They’re like your favorite cookie in muffin form—sweet, spiced, and irresistibly good for breakfast, dessert, or anytime in between.
Ingredients:
For the Muffins:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted or salted butter, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup plain Greek yogurt (full-fat or 2%) I prefer full fat.
• ½ cup chopped pecans
This step is optional! My power went out, so I decided to skip this step 😅😂
For the Cinnamon Sugar Topping:
• 2 tbsp sugar
• 1 tsp cinnamon
Instructions:
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Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
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In a large bowl, combine the wet ingredients: cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and Greek yogurt until fully combined.
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In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
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Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in chopped pecans.
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Scoop the batter evenly into the muffin cups.
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OPTIONAL: Mix the cinnamon sugar topping and sprinkle over each muffin.
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Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool for a few minutes in the pan and enjoy!