PECAN PIE MUFFINS
This is not my recipe, but they are so dang good, I just had to share them! To make it even more indulgent, dish out a scoop of vanilla bean ice cream on one while it is still warm, and drizzle with a little caramel sauce...or even chocolate sauce! Worth every calorie!!!
Provided by Lisa Myrick
Categories Muffins
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350. Generously grease 12 muffin cups. Grease them well or the muffins will stick. Baker's Joy is recommended.
- 2. In a medium bowl, stir together brown sugar, flour and pecans.
- 3. In a separate bowl, beat the butter and eggs together. Stir into dry ingredients just until combined.
- 4. Spoon batter into muffin cups, filling about 2/3 full. Bake 15 to 17 minutes. Run a knife around the edge of each muffin and pop it out.
PECAN PIE MUFFINS
If you love Pecan Pie you will love these muffins! I make these muffins at least once every two weeks! I take them to work and to Church. Everyone loves them...you will too!
Provided by sewcraftymom
Categories Quick Breads
Time 35m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a large bowl, make a well in center of mixture.
- Beat eggs until foamy.
- Stir together eggs and butter; add to dry ingredients stirring until moistened.
- Place foil-baking cups in muffin pans.
- Spoon batter into cups to 2/3 full.
- Bake at 350 degrees for 20-25 minutes or until done.
- Remove from pans immediately, cool on wire racks.
- Best served warm.
Nutrition Facts : Calories 308.2, Fat 20.1, SaturatedFat 7.6, Cholesterol 68.5, Sodium 112.8, Carbohydrate 31, Fiber 1.4, Sugar 24.3, Protein 3.4
PECAN PIE MUFFINS
Pie for breakfast? Yes, please! No guilt necessary with these delicious pecan pie-inspired muffins bursting with delicious streusel.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside.
- In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened.
- To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 22 g, TransFat 1/2 g
PECAN-PIE MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
- In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
- In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
- Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.
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
PECAN PIE MUFFINS FROM NANCY G'S CAFE
This recipe was clipped from the Atlanta Journal Constitution, where it received a 5-star (out of possible 5) rating. These little treats are great with coffee or tea in the morning or with milk as an after-school snack.
Provided by Epi Curious
Categories Breads
Time 25m
Yield 30 mini-muffins, 15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Lightly grease (or coat with nonstick cooking spray) 3 miniature muffin pans.
- In a large bowl, combine the brown sugar, pecans, flour, baking powder and salt.
- Make a well in the center of the mixture.
- In a small bowl, mix together the butter, eggs and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Spoon the batter evenly into the miniature muffin pans, filling each compartment 3/4 full. (Fill any empty compartments halfway with water to prevent damage to the pan.)
- Bake for 8 to 10 minutes, until lightly browned. Makes about 30 muffins.
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