Categories: Breakfast, Muffins
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 3/4 cup packed dark brown sugar
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1 cup chopped pecans, toasted
Directions
- You will need two 12-cup muffin pans; line 16 cups with paper liners.
- Preheat oven to 400°.
- In a bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and baking soda together.
- In another bowl, whisk the brown sugar and eggs together until blended.
- Whisk in the butter, oil, and vanilla until blended; whisk in the buttermilk.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in the pecans.
- Divide batter among prepared muffin cups.
- Bake for 15-18 minutes or until tops are golden and a pick comes out clean.
- Let cool in pans on a wire rack for 5 minutes; then transfer to the rack to cool.