1. Prepare the oven
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line it with paper liners.
2. Make the cinnamon mixture
In a small bowl, combine the brown sugar, cinnamon, and chopped pecans. Set aside.
3. Mix the dry ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
4. Mix the wet ingredients
In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
5. Combine the batter
Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Don’t overmix—the batter should remain slightly lumpy.
Fold in the chopped pecans.
6. Fill the muffin cups
Spoon a small amount of batter into each muffin cup. Sprinkle a little of the cinnamon-sugar mixture over the batter, then add another layer of batter. Finish with a little more cinnamon mixture and chopped pecans on top.
Fill each cup about ¾ full.
7. Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Make the praline topping
While the muffins are baking, combine the melted butter, brown sugar, chopped pecans, cream or milk, vanilla, and salt in a small saucepan.
Cook over low to medium heat for about 2–3 minutes, stirring constantly, until the mixture becomes glossy and slightly thickened.
9. Brush the warm muffins
Remove the muffins from the oven and let them cool for about 5 minutes. While they’re still warm, generously brush or spoon the praline mixture over the tops.
10. Let them set and serve
Allow the muffins to cool for another 10–15 minutes so the topping can become slightly sticky and glossy.
Serve warm with coffee, tea, or a cold glass of milk.
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