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Pecan Corn Muffins

These dressed-up cornmeal muffins are chock-full of chopped pecans. Served warm with jalapeno pepper jelly, they make a zippy accompaniment to a bowl of chili or a brunch buffet. —Shirley Glaab, Hattiesburg, Mississippi
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    16 muffins


  • 1-1/4 cups yellow cornmeal
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup chopped pecans
  • Jalapeno pepper jelly


  • In a large bowl, combine the cornmeal, sugar, flour, baking powder and salt. In a small bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with pepper jelly.
Nutrition Facts
1 each: 229 calories, 12g fat (5g saturated fat), 44mg cholesterol, 161mg sodium, 27g carbohydrate (13g sugars, 2g fiber), 4g protein.

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