Caramel Pecan Upside Down Muffins Recipes

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray (without flour).
• In small bowl, mix 6 tablespoons butter, the brown sugar and pecans. Divide mixture evenly among muffin cups. In medium bowl, stir remaining ingredients until soft dough forms. Drop spoonfuls of dough into each muffin cup.
• Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Turn pan upside down onto cookie sheet; leave pan over muffins 2 to 3 minutes to allow brown sugar mixture to drizzle over muffins. Remove pan; replace any topping left in pan on muffin tops. Serve warm.

Steps:

• Preheat oven to 400*.
• Blend brown sugar and 2 Tbs softened butter.
• Evenly pat this mixture into oiled/sprayed muffin cups.
• Arrange pecan halves on top of this mixture.
• In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda.
• Cut in 1/4 butter into this mixture.
• Blend egg with buttermilk and stir into flour mixture until just moistened.
• Spoon batter into muffin cups, on top of pecan pieces.
• Bake in 400* oven for 15-20 minutes.
• Take these out of the pan immediately or they will stick.

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices., For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.

Steps:

• Preheat oven to 400.
• Grease, line or spray muffin pan.
• Sift flour, salt and baking powder in a bowl.
• Stir in brown sugar and pecans.
• In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
• Stir dry mixture into wet mixture, mixing ONLY until combined.
• Don't overmix the batter.
• Gently stir in vanilla chips.
• Divide evenly among 14-18 muffin cups.
• Bake for about 20 minutes, or until done.
• Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
• Bring to a rolling boil, stirring constantly.
• Let boil for 1 minute longer, stirring constantly.
• Remove pan from heat and stir in the vanilla extract.
• Spoon, spread or drizzle warm glaze over cooled muffins.

Steps:

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.