PECAN PIE MUFFINS
It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.
Provided by prissycat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.1 g, Cholesterol 77.4 mg, Fat 23.5 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 119.3 mg, Sugar 24.3 g
MINI PECAN PIE MUFFINS
Its like eating a mini pecan pie.
Provided by Christie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
- Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 11.7 g, Cholesterol 29.1 mg, Fat 9.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 44.8 mg, Sugar 9.2 g
PECAN PIE MUFFINS
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
- Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
PECAN STICKY MUFFINS
"These are so much quicker and easier to make than traditional raised sticky buns," assures Dorthy Bateman of Carver, Massachusetts. "Everyone just loves them! They are great company muffins for a Sunday Brunch."
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 17g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 214mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
OATMEAL-PECAN MUFFINS
These oatmeal-pecan muffins are moist, delicious, healthy, and easy. What more could you ask for? These muffins are also a good light breakfast or on-the-go snack. My kids love them. Store cooled muffins in an airtight container.
Provided by kiku
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
- Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
- Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 12.5 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 124.9 mg, Sugar 17.3 g
PECAN PIE MINI MUFFINS
While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! -Pat Schrand, Enterprise, Alabama
Provided by Taste of Home
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 39mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
EASY-LIVING SOUTHERN PECAN MUFFINS
Yield 12-14 Muffins
Number Of Ingredients 23
Steps:
- 1. To prepare the topping, blend the margarine, apple juice concentrate, brown sugar, cornstarch, and egg in a food processor. Transfer the mixture to a small saucepan, place over medium heat, and stir until it thickens to a gravy-like consistency. Remove from the heat, add the pecans and vanilla, and stir to combine. Cool to room temperature. 2. Preheat the oven to 400°F. 3. Sift all the dry ingredients together in a large bowl. Add the goodies and toss to coat. 4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup only about 2 /3 full. Add the topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.
Nutrition Facts : Nutritional Facts Serves
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PECAN PIE MUFFINS RECIPE | MYRECIPES
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4.5/5 (18)Total Time 27 minsServings 24
- Preheat oven to 425°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. Place muffin pans on an aluminum foil-lined jelly-roll pan.
- Bake at 425° for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.
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