These muffins have it going on. Pecans, maple syrup, and brown butter, all baked into an individual little snack cake. They pack a lot of flavor, and are excellent on a chilly morning with a cup of coffee or hot cocoa.
Pulling these out of the oven last weekend while we were getting slammed with more than a foot of snow was pretty much the most perfect thing ever.
When Tillamook asked if I wanted to try their new yogurt, I didn’t hesitate to say yes. I’m from the pacific northwest and so Tillamook has always been a staple in my house. I don’t buy any other kind of cheese for everyday use and their ice cream is fantastic. No surprise, their yogurt is pretty great too. I’m only an occasional yogurt-eater but it does end up in my baking fairly often.
I really like the creamy tender texture of these muffins, thanks in part to the yogurt. They’re hearty and not too sweet, perfect for breakfast or a snack any time of day.
- ⅓ cup 74 grams) unsalted butter
- ¼ cup (50 grams) sugar
- ⅓ cup real maple syrup
- 1 cup plain yogurt
- 2 large eggs
- 2 cups (250 grams) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup (100 grams) pecans, chopped + 12 pecan halves for topping
- Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter and dust with flour.
- In a small saucepan, melt the butter over medium heat. Continue to cook until browned, swirling the pan as necessary to promote even cooking. Remove from heat and let cool for a few minutes.
- In a bowl, whisk together the browned butter, maple syrup, yogurt, and eggs. In a separate bowl, combine the flour, sugar. baking powder, baking soda, salt, and cinnamon. Add the wet ingredients all at once and stir until just combined. Add the chopped pecans.
- Fill the muffin pan with the muffin batter, filling each cup about ⅔ full. Top each with a pecan half. Bake until golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- The muffins will keep in an airtight container for several days.
Disclaimer: This is a sponsored post by Tillamook Yogurt. All opinions are my own.
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about meHi, I'm Annalise and I love to bake! Welcome to my blog, where you'll find recipes, baking tips and tricks, and more.