We love muffins at Shelterrific (remember our wheat-free persimmon date almond muffins? And our favorite apple cinnamon ones?) and last week I stumbled on another recipe to add to our growing list of breakfast goodies! These pecan cornmeal muffins are exactly what I imagine theyâ€™d serve at a cozy bed and breakfast in New Hampshire. Perfect for the cool weather, theyâ€™re almost scone-like and have just the right amount of richness. You have my permission to eat them right away- theyâ€™re best right out of the oven. Pour a cup of tea and indulge in one of these autumnal goodies after the jump. â€“Katie D.
Pecan Cornmeal Muffins
Makes: 8 to 10
Â½ cup pecan halves
1 cup flour
2 tbsp. brown sugar, plus more for topping
4 Â½ tsp baking powder
Â¾ tsp salt
1 cup yellow cornmeal
1 large egg
Â½ cup milk
Â½ cup plain yogurt
4 tbsp. unsalted butter
vegetable cooking spray for muffin tins
PREHEAT oven to 400 degrees. Spread Â½ cup of pecans evenly on a baking sheet. Bake until golden brown and fragrant (5 to 10 minutes). Cool briefly, then coarsely chop and set aside. Place muffin tins in oven to heat for 10 minutes.
STIR together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, milk, yogurt, and butter. Pour egg mixture over flour mixture, and stir until flour is moistened with a wooden spoon. Do not over stir.
REMOVE muffin tins from oven and spray with cooking spray. Spoon batter into tins, filling them all the way to the top. Sprinkle with brown sugar and (optional) drizzle with melted butter. Bake until tops are golden brown and a fork inserted in center comes out clean (about 15 minutes).