Rating: 3 stars
14 Ratings
  • 1 star values: 4
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6
Nora Henshaw, Okemah, Oklahoma
Recipe by Southern Living November 2009

Gallery

Charles Walton IV; Styling: Marian Cooper Cairns

Recipe Summary

prep:
20 mins
total:
52 mins
Yield:
Makes 24 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.

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  • Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)

  • Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.

  • Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.

  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).

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