These delightful cinnamon pecan swirl muffins are a quick and easy treat, perfect for breakfast or a sweet snack.
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins come out cleanly.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients together can help achieve a smoother dough.
Cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to blend the butter into the dry ingredients.
Stir in the buttermilk until the dough just comes together.
Avoid overmixing to keep the dough tender.
Roll out the dough on a floured surface into a rectangle about 18x6 inches.
Flour your rolling pin to prevent sticking.
Spread the softened butter over the dough, then sprinkle with brown sugar, cinnamon, and chopped pecans.
Ensure the filling is evenly distributed for consistent flavor.
Roll the dough tightly into a log and cut into 12 equal pieces.
Use a sharp knife or dental floss for clean cuts.
Place each piece into a muffin cup and bake for 15-18 minutes.
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.
Cooling allows the muffins to set and makes them easier to handle.
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