Buttermilk Pecan Muffins

These simple whole wheat Buttermilk Pecan Muffins are fluffy and great for breakfast. 🙂

Hey all!  Hope everyone is doing well.  I’ve spent my Monday cleaning house and grocery shopping.  🙂  Yay for a clean house and having some food in the fridge.  (It’s the little things; I’m grateful).

Jump to Recipe!

Today I’m sharing one of my favorite basic muffin recipes – Buttermilk Pecan.  I like them because they are quick and tasty, but this recipe is also a good base to use for a variety of muffin flavors.

So, if you’re looking for a light and fluffy whole wheat muffin recipe that is easily customized, here you go!  Chocolate chips, fruit, cinnamon…  So many options.

Or you can just stick with the Buttermilk Pecan. 🙂



Buttermilk Pecan Muffins

  • Servings: 2 dozen muffins
  • Print


  • 2 3/4 cups whole wheat flour
  • 1 cup Sucanat (whole cane sugar – or you can substitute regular sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup pecans
  • 3 eggs, lightly beaten
  • 1/2 cup unsweetened applesauce
  • 1/2 cup olive oil
  • 1 1/2 cups buttermilk


Preheat oven to 375 degrees Fahrenheit.  Lightly grease of line 2 dozen muffin cups and set aside.

In a large bowl, stir together flour, Sucanat, baking powder, baking soda, salt, and pecans.  Add eggs, applesauce, olive oil, and buttermilk and blend well.  Fill muffin cups 3/4ths full.  Bake for 15-18 minutes or until turning golden around the edges.


~K in the Kitchen


4 thoughts on “Buttermilk Pecan Muffins

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