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Pecan Cornmeal Muffins
Recipe Summary
Yield: Makes 10
Ingredients
Ingredient Checklist
1/2 cup pecan halves, plus 10 for garnish
1 cup all-purpose flour
2 tablespoons brown sugar, plus more for tops
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 large egg, room temperature
1/2 cup milk, room temperature
1/2 cup plain yogurt, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for tops
Vegetable cooking spray, for muffin tins
Gallery
Pecan Cornmeal Muffins
Recipe Summary
Yield: Makes 10
Gallery
Pecan Cornmeal Muffins
Pecan Cornmeal Muffins
Pecan Cornmeal Muffins
Recipe Summary
Yield: Makes 10
Recipe Summary
Yield: Makes 10
Yield: Makes 10
Makes 10
Ingredients
Ingredients
- 1/2 cup pecan halves, plus 10 for garnish
- 1 cup all-purpose flour
- 2 tablespoons brown sugar, plus more for tops
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup yellow cornmeal
- 1 large egg, room temperature
- 1/2 cup milk, room temperature
- 1/2 cup plain yogurt, room temperature
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for tops
- Vegetable cooking spray, for muffin tins
Directions
Preheat oven to 400 degrees. Spread 1/2 cup 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.
In a medium bowl, sift 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, using a wooden spoon and as few strokes as possible.
Remove tins from oven, and spray with vegetable cooking spray. Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with melted butter. Bake until tops are golden brown and a cake tester inserted in center comes out clean, about 15 minutes.
Reviews (4)
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
2
1 star values:
0
Reviews (4)
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
2
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
2
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
2
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
2
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
04/14/2019
Just made these muffins. Followed the the recipe exactly. They are very good! At first I thought that there was too much baking powder, but since I never made cornmeal muffins before, I wanted to follow the recipe. After all MARTHA has never let me down! They were moist, just enough sugar and no taste or hint of too much baking powder. I was a little conservative with the amount of brown sugar I sprinkled on top. Next time I’ll add a little more.
Definitely a keeper! My family gobbled them up in no time!
Martha Stewart Member
Rating: Unrated
05/27/2010
I used 1 1/2 tsp baking powder instead and it turned out wonderfully.
Martha Stewart Member
Rating: Unrated
01/28/2009
That amount on the baking powder looks like a typo to me. It should probably be 1 1/2 teaspoons and not 4 1/2. There is a really funny story in our family about that very mistake in recipes. Also, depends on what part of the country you are from, but lot's of folks don't put any sugar in cornbread and say it's not supposed to be sweet. It's a personal taste thing. I like it really sweet...
Martha Stewart Member
Rating: Unrated
12/28/2008
I certainly have no experience in writing recipes but I can say there is way too much baking powder in this recipe. The recipe as a whole yielded a dry consistency and had a baking powder taste. And while my husband and I don't like sweet things we both feel the muffins should be sweeter. I won't make this recipe again.
Martha Stewart Member
Rating: 5 stars
04/14/2019
Just made these muffins. Followed the the recipe exactly. They are very good! At first I thought that there was too much baking powder, but since I never made cornmeal muffins before, I wanted to follow the recipe. After all MARTHA has never let me down! They were moist, just enough sugar and no taste or hint of too much baking powder. I was a little conservative with the amount of brown sugar I sprinkled on top. Next time I’ll add a little more.
Definitely a keeper! My family gobbled them up in no time!
Rating: 5 stars
Rating: Unrated
05/27/2010
I used 1 1/2 tsp baking powder instead and it turned out wonderfully.
Rating: Unrated
Rating: Unrated
01/28/2009
That amount on the baking powder looks like a typo to me. It should probably be 1 1/2 teaspoons and not 4 1/2. There is a really funny story in our family about that very mistake in recipes. Also, depends on what part of the country you are from, but lot's of folks don't put any sugar in cornbread and say it's not supposed to be sweet. It's a personal taste thing. I like it really sweet...
Rating: Unrated
12/28/2008
I certainly have no experience in writing recipes but I can say there is way too much baking powder in this recipe. The recipe as a whole yielded a dry consistency and had a baking powder taste. And while my husband and I don't like sweet things we both feel the muffins should be sweeter. I won't make this recipe again.
All Reviews for Pecan Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
