Caramel Pecan Upside Down Muffins Recipes

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CARAMEL PECAN UPSIDE-DOWN MUFFINS



Caramel Pecan Upside-Down Muffins image

Make and share this Caramel Pecan Upside-Down Muffins recipe from Food.com.

Provided by MNLisaB

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

1/3 cup brown sugar
2 tablespoons butter, softened
36 -48 pecan halves (three or four per muffin)
1 cup flour
1 cup quick-cooking oats
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
1 cup buttermilk

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.

GLUTEN-FREE CARAMEL PECAN UPSIDE-DOWN MUFFINS



Gluten-Free Caramel Pecan Upside-Down Muffins image

With Bisquick® Gluten Free mix, you need just 15 minutes to get these muffins in the oven. Served warm, they're irresistible!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 12

Number Of Ingredients 9

6 tablespoons butter or margarine, melted
1/4 cup packed brown sugar
1/2 cup chopped pecans
1 1/3 cups Bisquick™ Gluten Free mix
1/3 cup granulated sugar
1/4 cup butter, melted
1/2 cup milk
3 eggs, beaten
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 12 g, TransFat 0 g

UPSIDE-DOWN CARAMEL APPLE MUFFINS



Upside-Down Caramel Apple Muffins image

I've made these a couple different times and they have been an absolute hit - like a there-were-none-left hit. Soft and tender apples covered in a caramel glaze are the stars of this show! Haven't tried it yet, but vanilla ice cream probably wouldn't be a bad idea!

Provided by Benjamin Ray Cummings

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

3 baking apples, peeled and sliced
½ cup packed brown sugar
½ cup butter
1 pinch salt
½ cup chopped walnuts
1 ½ cups all-purpose flour
½ cup packed brown sugar
1 teaspoon baking powder
¾ teaspoon apple pie spice
¼ teaspoon baking soda
⅛ teaspoon salt
¾ cup butter, melted
¾ cup applesauce
3 tablespoons buttermilk
1 egg, lightly beaten
¾ teaspoon vanilla extract

Steps:

  • Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
  • Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
  • Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.5 g, Cholesterol 66.5 mg, Fat 23 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 12.6 g, Sodium 256.2 mg, Sugar 23.3 g

UPSIDE-DOWN CARAMEL-APPLE MUFFINS



Upside-Down Caramel-Apple Muffins image

I've never been much of a muffin maker. If I'm going to bake, I'd prefer to make a whole cake. But there is one kind of muffin that I heartily embrace - an upside-down fruit muffin. Its small, individual size encourages the fruit to condense and caramelize as it bakes. Then, when you unmold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.

Provided by Melissa Clark

Categories     dessert

Time 55m

Yield 12 muffins

Number Of Ingredients 14

3 apples about 1 1/2 pounds, peeled, cored and sliced 1/4-inch thick
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch kosher salt
1/2 cup chopped walnuts, toasted optional
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
3/4 cup sour cream
1 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 166 milligrams, Sugar 20 grams, TransFat 1 gram

CARAMEL MUFFINS



Caramel Muffins image

From CDKitchen.com. Posting per recipe request. I have NOT made these, so I cannot vouch for the quality of the recipe.

Provided by Kay D.

Categories     Quick Breads

Time 40m

Yield 16 muffins

Number Of Ingredients 16

2 cups flour
1/8 teaspoon salt
1 tablespoon baking powder
1/2 cup brown sugar
1/2 cup pecans, chopped
2 eggs
2/3 cup milk
1 teaspoon vanilla extract
1/3 cup butter, melted
3 1/2 ounces semisweet baking chocolate, melted
1/2 cup vanilla chip
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons sugar
3 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract

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.

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