Cappuccino Cinnamon Pecan Muffins Recipe

Name: Cappuccino Cinnamon Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces pecans, roughly chopped; 1/2 cup soft light brown sugar; 4 tablespoons instant coffee granules; 1 cup whole wheat flour; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg; 2 egg whites; 2/3 cup low-fat milk; 1/2 cup low-fat plain yogurt; 1/4 cup sunflower oil

Servings: persons

3 ounces pecans, roughly chopped
1/2 cup soft light brown sugar
4 tablespoons instant coffee granules
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
2 egg whites
2/3 cup low-fat milk
1/2 cup low-fat plain yogurt
1/4 cup sunflower oil

1
Preheat the oven to 400F, with the middle rack at the ready.
2
Line a muffin pan with 12 paper liners.
3
Toast the pecan nuts in a dry frying pan for 34 minutes.
4
Tip two-thirds of them into a large bowl and reserve the rest for later.
5
Blitz the sugar and coffee in a food processor for a few seconds to give a finely chopped mixture and add to the bowl.
6
Then, toss the flours, cinnamon, baking powder and baking soda through and make a well in the center.
7
Beat the egg and egg whites briefly in a large bowl and then beat in the milk, yogurt and oil to combine.
8
Mix the wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy consistency.
9
Pouring the mixture from a pitcher or using two spoons (or I like to use a mechanical ice-cream scoop), divide it among the 12 cups.
10
Sprinkle the reserved pecans evenly over the tops and then pop the pan into the preheated oven to bake for 15 minutes or until a skewer inserted into one of the muffins comes out clean.
11
Leave to cool for a few minutes and then enjoy!
12
They are lovely served cool, but also scrumptious reheated and eaten warm.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces pecans, roughly chopped, 1/2 cup soft light brown sugar, 4 tablespoons instant coffee granules, 1 cup whole wheat flour, and more.

Yes, Cappuccino Cinnamon Pecan Muffins falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cappuccino Cinnamon Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions