Sticky Pecan Muffins Recipes

STICKY PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.
• Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

PECAN STICKY MUFFINS

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.

PECAN STICKY MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, cinnamon and salt.
• In another bowl, beat the eggs, milk, oil, brown sugar and vanilla until smooth.
• Stir in 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 batter.
• Bake at 350 degrees farenheit 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.
• Yield: 1 dozen.

PECAN STICKY MUFFINS

Steps:

• Preheat oven to 350°; use muffin cups with a nonstick finish instead of foil or paper baking cups.
• For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and equal amount pecans into each muffin cup.
• Make the batter: in a bowl, mix the flour, oat bran, baking powder, cinnamon, and salt.
• In another bowl, beat the eggs and brown sugar together; when smooth, mix in the milk, butter, and vanilla.
• Pour egg mixture over flour mixture; fold in with a rubber spatula just until dry ingredients are moistened.
• Scoop about ¼ cup batter into each muffin cup.
• Bake 25-30 minutes, or until lightly browned and firm in the center.
• As soon as you take these muffins out of the oven, turn the pan upside down onto a sheet of foil; let stand 5 minutes, then remove pan (a little of the sticky mixture will remain in the pan.
• Serve muffins warm.