Directions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them well to prevent sticking.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined. This mixture forms the base of your muffins, which you will soon discover is a tremendous canvas for flavor.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix these wet ingredients until smooth and creamy, infusing them with that warm, inviting aroma.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. This will help ensure a tender muffin. Then, fold in the chopped pecans, which will add a lovely nutty crunch and tremendous flavor.
- In a small bowl, mix the corn syrup and brown sugar to create the pecan pie filling that will be nestled within each muffin.
- Fill each muffin cup halfway with the muffin batter. Then, spoon about a tablespoon of the pecan pie filling into the center of each cup. Cover the filling with the remaining batter, which will envelop the filling as it bakes.
- Bake your muffins for 20-25 minutes or until a toothpick inserted into the muffins comes out clean. This slight bake time allows for a tremendous rise and wonderful texture. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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