Butterscotch Pecan Muffins Recipes

BUTTERSCOTCH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BUTTERNUT SQUASH PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
• Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
• Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
• Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
• Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
• Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

BUTTER PECAN MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BUTTERSCOTCH PECAN MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and stir to combine. 3. 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. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a large pinch of roasted pecans, taking care to sprinkle them evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.

BUTTER PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin pans.
• Combine flour, pecans, and brown sugar in mixing bowl; set aside.
• In another bowl, beat egg; stir in milk, butter, and vanilla.
• Add liquid ingredients all at once to flour mixture.
• Stir only until flour is moistened.
• Fill muffin cups 2/3 full.
• Bake about 15 minutes or until golden brown.
• Serve warm with butter or jam and enjoy!

BUTTERSCOTCH MUFFINS

Steps:

• In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt.
• Combine water, eggs, oil and vanilla.
• Stir into the dry ingredients just until moistened.
• Stir in butterscotch chips.
• Fill muffin cups 2/3 full.
• Combine brown sugar, pecans and cinnamon topping ingredients.
• Sprinkle over batter.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.