Glazed Bakery-Style Pecan Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings 12

All-purpose flour Spoon and leveled, not scooped from the bag mixed with air pockets removed via fluffing first if possible or weighed (250g). Sifting recommended for l...
All-purpose flour Spoon and leveled for accuracy (250g). Sifting is optional but helps aeration in the final crumb structure, ensuring a lighter bite rather than a dens...
All-purpose flour Spoon and leveled (approx. 250g). Sifting helps aerate the flour for a lighter texture in the finished muffin crumb structure compared to scooped flou...
All-purpose flour Spoon and leveled (approx. 250g). Do not pack into the cup.
Light brown sugar Packed tightly to ensure correct moisture and sweetness levels.
Baking powder Ensure it is fresh for the best rise and dome shape.
Salt Fine sea salt or table salt to balance the sweetness.
Ground cinnamon Adds warmth and depth to the flavor profile.
Pecans Chopped roughly. Toasting them beforehand enhances crunch and flavor.
Large eggs Room temperature to emulsify better with the butter.
Whole milk Room temperature. Buttermilk can be substituted for tangier flavor.
Unsalted butter Melted and slightly cooled so it doesn't scramble the eggs.
Vanilla extract Pure vanilla extract provides the best flavor base.
Powdered sugar Sifted to remove lumps for a smooth glaze.
Milk (for glaze) Adjust amount for desired consistency (thick vs. drizzle).

Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease the cups generously with non-stick spray.
Spread the chopped pecans on a baking sheet and toast in the preheating oven for 5 minutes until fragrant. Remove and let cool.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon until well combined and no lumps remain.
In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth and fully emulsified.
Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon gently until just combined. Do not overmix; a few streaks of flour are
Gently fold in the toasted pecans until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling them all the way to the top for a bakery-style dome.
Bake at 425°F (218°C) for 5 minutes. Then, keeping the oven door closed, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While muffins cool, whisk the powdered sugar, vanilla, and 2 tablespoons of milk in a small bowl. Add more milk one teaspoon at a time until the glaze reaches a drizzle-able consistency.
Drizzle the glaze generously over the cooled muffins before serving.