Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 12 (serving size: 1 muffin)
Photo: Iain Bagwell; Styling: Catherine Crowell Steele

How to Make It

Step 1

Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.

Step 2

To prepare filling, combine pecans and next 4 ingredients (through salt) in a small bowl; toss to combine. Add buttermilk and butter, stirring until smooth.

Step 3

To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir with a whisk. Place 3/4 cup buttermilk and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture to buttermilk mixture; stir just until combined.

Step 4

Place 1 tablespoon batter in each muffin cup. Top evenly with filling. Spoon remaining batter over filling. Bake at 375°F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans.

Step 5

Combine yogurt, powdered sugar, and cream cheese, stirring well with a whisk. Drizzle over muffins.

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