I’ve been on a muffin mission lately. The kids were all in a couple weeks ago and the Grand Boys of Texas LOVE muffins, so I whipped up some cherry chocolate muffins and some blueberry muffins. YUM! Then, I kept the Tomlinson Trio while their parents took a quick trip and I tried an old recipe I found of my Grandmother’s. Grandmaw Stone’s Butter Pecan Muffins are made with brown sugar, not white and they’re not super sweet, so they’re perfectly suited for breakfast, (or snack, or supper, or… you get me?)
“Grandmaw Stone’s Butter Pecan Muffins”
1 and 1/2 cups all-purpose flour
2 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1 egg, well beaten
3/4 cup milk
1/4 cup butter (melted and cooled)
1 teaspoon vanilla
I’ve already preheated our oven to 400 degrees and I melted a 1/4 cup of butter. I set the butter aside to cool while lining my muffin tin with ten cupcake liners. Tip– put a tablespoon or so of water in the remaining two tins and your muffins will bake evenly.
Now, for our dry ingredients we’ll combine 1 and 1/2 cup of all-purpose flour with 2 and 1/4 teaspoon baking powder and 1/2 teaspoon of salt. We’ll whisk in 1 cup chopped pecans and a 1/2 cup of firmly packed brown sugar.
In a separate bowl, we’ll add a well beaten egg with the cooled butter, along with 3/4 cup of milk and a teaspoon of vanilla. Ready? It’s time to combine these liquid ingredients with our dry ones and stir just until the dry ingredients are incorporated. Warning! Stirring it too much will give you packy muffins. Nobody wants that.
We’ll divide our batter between our ten cupcake liners and bake for about fifteen minutes, but do watch ’em carefully. You want to remove them when they’re golden brown and they spring back to a light touch.
That’s it! Pour a cup of coffee and enjoy Grandmaw Stone’s Butter Pecan Muffins, y’all! They’re good eating, from All Things Southern’s kitchen to yours~