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Butter-Pecan Corn and Sorghum Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Butter-Pecan Corn and Sorghum Muffins Recipe

Sorghum flour has distinct butterscotch notes, which makes it an excellent partner for cornmeal and pecans.

At a glance

12 muffins
Nutrition information


Choose your measure:

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup light brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole-grain cornmeal
  • 1 cup sorghum flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup milk
  • 1 cup chopped, toasted pecans, divided
  • Demerara sugar, for topping


  1. Preheat the oven to 400°F. Line the wells of a muffin pan with papers and grease the insides of the papers.
  2. In a large bowl, beat together the butter and brown sugar. Mix in the eggs one at a time, scraping the bowl between additions. Add the vanilla.
  3. In a separate bowl, whisk together the cornmeal, sorghum flour, salt, baking soda, and baking powder. Add to the egg mixture, mix briefly, then add the milk and mix until the batter is evenly combined. Scrape the bowl, set aside 2 tablespoons of the nuts, and stir in the rest. Let the batter rest for 10 minutes before you portion it.
  4. Scoop the batter into the prepared muffin pan, filling the wells two-thirds full. Sprinkle the tops with the reserved nuts and some Demerara sugar (if using).
  5. Bake the muffins for 16 to 18 minutes, until the edges are golden brown and a paring knife inserted in the center of a muffin comes out clean. Remove from the oven and cool in the pan for 5 minutes before tipping the muffins out of the pan and transferring to a rack to finish cooling completely.
  6. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 muffin, 78g
  • Servings Per Batch 12 servings
Amount Per Serving:
  • Calories 274
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 47mg
  • Sodium 274mg
  • Total Carbohydrate 34g
  • Dietary Fiber 3g
  • Sugars 14g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.