Peach-pecan breakfast muffins recipe

Pinterest LinkedIn Tumblr +

If you are in a hurry to get out the door in the morning, grab one of these to go. Better yet, put a few in your briefcase or backpack to munch on during the day.

  • Yield: 12 muffins or 24 mini muffins


  • 1-½ cups all-purpose flour
  • ½ cup firmly packed brown sugar
  • 1-½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup milk, plus more if needed
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 5 tablespoons unsalted butter, melted
  • 1 cup peeled and chopped peaches
  • ½ cup chopped pecans
How to Make It
  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. In a small measuring cup with a spout, combine the egg, milk, vanilla, honey, and butter. Make a well in the middle of the flour mixture and pour in the milk mixture. Stir until just combined. Fold in the peaches and pecans. Batter will be slightly stiff.
  3. Using a scoop or spoon, divide batter evenly among the prepared muffin cups. Bake for 25 minutes, or until a cake tester inserted in the middle of the muffins comes out clean. Serve warm with Honey Butter and preserves; or enjoy them as they are.

Comments are closed.