Yield
Makes 12 muffins

How to Make It

Step 1

In a large bowl with a mixer, beat butter and sugar until very well mixed and no lumps remain. Add milk, yogurt, egg, and vanilla; beat just until blended. Add flour, soda, and pecans; stir until mixture is evenly moistened.

Step 2

Spoon batter equally into 12 buttered or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide).

Step 3

Bake in a 425° regular or convection oven until muffins just begin to pull from pan sides and spring back in the center when lightly pressed, about 15 minutes.

Step 4

Cool muffins in pan about 5 minutes, then invert onto a rack and turn rounded side up. Serve hot, warm, or cool. If making up to 1 day ahead, wrap cool muffins airtight and store at room temperature; freeze to store longer. To reheat, seal in foil and bake in a 350° regular or convection oven about 10 minutes.

Step 5

Nutritional analysis per muffin.

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