Categories: Breakfast, Muffins

Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups packed light brown sugar
• 1 tablespoon ground cinnamon, divided
• 3/4 teaspoon salt
• 2/3 cup unsalted butter, softened
• 1/2 cup chopped pecans
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk

Directions

1. Preheat oven to 375°.

2. Line 12-cup muffin pan with paper liners.

3. In a big bowl, whisk together the flour, brown sugar, 2 teaspoons cinnamon, and salt.

4. Using your fingers, mix in the butter until mixture is crumbly.

5. Transfer 2/3 cup to a small bowl for the topping; mix in pecans and remaining cinnamon; set aside.

6. Whisk baking powder and baking soda into the remaining flour mixture.

7. In a small bowl, whisk together the eggs and buttermilk until well blended.

8. Add the egg mixture to the flour mixture and stir until just blended.

9. Divide batter equally among prepared muffin cups.

10. Top with the reserved cinnamon-pecan mixture.

11. Bake for 16-21 minutes or until tops are golden and a pick comes out clean.

12. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

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