Cinnamon Pecan Mascarpone Muffins

I needed to get back into my kitchen, after being on vacation and going back to work. One of the things I’ve been meaning to make has been muffins. I was going to make some cream cheese muffins, but abandoned that idea in favor of some mascarpone muffins. Cinnamon Pecan Mascarpone Muffins, to be exact.

Cinnamon Pecan Mascarpone Muffins
In spite of the fact they have no sugar in them, they’re surprisingly good.

Cinnamon Pecan Mascarpone Muffins 2
Especially slathered with butter.

Yield: 16-18

Cinnamon Pecan Mascarpone Muffins

Cinnamon Pecan Mascarpone Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 1/2 C flour
  • 1 tsp. sea salt
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 2 eggs
  • 2 Tbsp. unsalted butter, melted
  • 1/4 C mascarpone
  • 1 1/2 C whole milk
  • 1/2 C pecans


Preheat oven to 375 degrees F. Line a muffin tin with paper liners, or grease the wells. Set aside.

In a large bowl, whisk together the flour, salt, baking powder and cinnamon.

In a small bowl, mix together the eggs, butter, mascarpone, and milk.

Make a well in the center of the dry ingredients and add the wet ingredients. Fold in the pecans, being careful not to overmix.

Using a large (3 Tbsp.) scoop, place the batter into the muffin liners. Bake for 20 minutes. Cool for 10 minutes on a wire rack before enjoying.

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The only issue I have with these is that a good portion of the muffin stayed attached to the paper liners. Which is no big deal…It’s easy enough to scrape off the rest with one’s teeth (which yes, I did).

Cinnamon Pecan Mascarpone Muffins 3
I did find that once they’re completely cooled, it’s much easier to peel the paper off without leaving too much muffin behind. They are delicious nonetheless, and perfect with a late-Sunday morning cup of coffee (Hamptons Lane’s The Gatsby Blend, if you’re interested.).

*DISCLOSURE: This post does contain an affiliate link–I will earn free coffee if you purchase anything from Hamptons Lane*

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