Chunky Pecan Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Steps:

• In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. , Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. , Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

Steps:

• PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• FOR CRUST:.
• BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
• BAKE for 12 to 15 minutes or until lightly browned.
• FOR FILLING:.
• BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
• BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Whisk butter, honey, eggs, and vanilla extract together in a bowl.
• Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
• Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.

Steps:

• Cream together butter and sugar.
• Add vanilla.
• Beat in eggs, one at a time.
• Combine dry ingredients and add to creamed mixture alternately with milk.
• Stir in nuts & apricots.
• Spoon into paper lined or greased muffin pans.
• Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.

Steps:

• Mix yogurt and baking soda.
• In another bowl, beat sugars, oil and egg.
• Sit in bran and vanilla.
• Mix flour baking powder and salt together.
• Add flour mixture to sugar mixture alternately with yogurt.
• Fold in nuts or fruit.
• Bake 350F for 35 mins.

Steps:

• Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
• Mix flours and pecans in a large bowl. Put egg yolks, milk, maple syrup and melted butter into a medium size bowl. Put egg whites into another bowl. Beat with an electric mixer at high speed until soft peaks form. Add sugar 1 T. at a time, beating well after each addition. Whites should be glossy, very white and form stiff peaks.
• Use the same beaters to beat the milk mixture until well blended. Pour milk mixture over dry ingredients and fold in until dry ingredients are fairly well moistened. Scrape the egg whites over the top and fold in gently, just until blended.
• Fill cups almost to the top with batter. Bake about 20 minutes until lightly browned. Cool in pan about 10 minutes.

Steps:

• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
• Mix flour,baking powder,salt and all spice in large bowl; stir in pecans.
• Whisk sugar, butter,milk,syrup,egg and vanilla in medium bowl.
• Make well in center of dry ingredients; add butter mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling 3/4 full.
• Bake until muffins are brown and tester inserted in center comes out clean, about 20 minutes.
• Cool 5 minutes in pan, then turn out.
• Serve muffins warm or at room temperature.