Photo: Charles Walton IV; Styling: Marian Cooper Cairns
Prep Time
20 Mins
Total Time
52 Mins
Yield
Makes 24 muffins

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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).

Ratings & Reviews

Sink in the Middle, Too sweet and Even a bit oily

blessedwith3
May 31, 2015
THis looks like a nice recipe, but I was very disappointed. My batter came out perfect after creaming the sugar and flour, a mixed in the flour lightly. It turned out into the muffins beautifully. The topping however i though was way to heavy. I added some cinnamon and nutmeg to the batter to offer some depth of flavor, I cut back on the sugar in the topping. The pecans and topping seemed to weigh it down and my muffins sank in the middle like numerous other reviewers . My husband liked the flavor but agreed that they were sweeter than he likes. Personally I thought the texture was off too. They were too oily.  If i made them again I'd tweak the recipe or find one i though had better proportions. Sorry. This girl is a SUPER experienced baker and was not satisfied with these.

Kristimint's Review

ChrisL
December 22, 2012
These were sooo yummy. Just be prepared for the topping to fall off when eating and kinda makes a mess -- worth it though. But I wouldn't serve these to kids.

LindainFlorida's Review

aubiechic
February 20, 2012
N/A

ChrisL's Review

Kristimint
July 14, 2011
N/A

txgurl's Review

txgurl
July 20, 2010
I have made these muffins several times and they are awesome. To those who say theirs are sinking in the middle, you may be overmixing them. The recipe says to stir in the flour. Don't use your mixer.

lesliewr's Review

Rrobbie
June 25, 2010
This is the best muffin I have ever had and it makes a lot of them. LOVE THEM!

boilerdi's Review

boilerdi
May 27, 2010
Wow- really wish I would have read the ratings on this. My muffins fell in the middle just like everyone elses. What is wrong with this recipe?

KMnNC90's Review

KMnNC90
February 11, 2010
This is the second time I have made these muffins because the first time they sank in the middle and I thought I used the wrong flour. But I just made them again, correctly, and they still sunk in the middle, all of them. They don't even have the texture of muffins.

blessedwith3's Review

galenacook
January 14, 2010
Looking at the ingredient list you'd think this would be a great recipe but they do sink in the middle and have a poor texture.

Rrobbie's Review

lesliewr
November 23, 2009
I made the muffins this morning and they taste WONDERFUL. My only problem is they fell in the middle (everyone of them) where most of the topping is located. I baked them in 2 batches - made the second batch a little smaller and tried to push the topping to the sides. Fell again. It is almost like the batter is too soft to hold up the pecans and sugar. Any suggestions? I want to make them again without "pits" in the middle.