PECAN MUFFINS
Pecan Muffins are the perfect blend of soft, buttery muffins with crunchy pecans mixed throughout. Made with just 5 ingredients in 30 minutes.
Provided by Sabrina Snyder
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
- Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
- Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
- Scoop into muffin tins.
- Chop the remaining pecans coarsely and sprinkle over muffin batter.
- Bake for 22-25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 277 kcal, Carbohydrate 28 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 22 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
STICKY PECAN MUFFINS
These pecan muffins are easier to make than traditional sticky buns. Perfect for Sunday brunch or a special weekday treat.
Provided by ksvxc111
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 32.5 g, Cholesterol 31.4 mg, Fat 13.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 200.8 mg, Sugar 15.2 g
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 SPICE MUFFINS
Crunchy pecans and a blend of spices combine to make these fantastic Pecan Spice Muffins!
Provided by Jennifer McHenry
Categories breakfast
Time 31m
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Grease a standard 12-cup muffin pan, or line with paper liners.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, allspice, and cloves. Make a well in the center.
- In a separate bowl, stir together the sour cream, butter, milk, eggs, and vanilla. Add to the well in the flour mixture, and stir just until combined. Stir in the pecans. If you like, save some pecans to top off the muffins.
- Divide the batter evenly among the muffin cups, using about 3 tablespoons of batter to fill each about 2/3 full. Sprinkle a pinch of turbinado sugar and a few chopped pecans on top of each muffin.
- Bake 12 to 16 minutes, or until a pick inserted into the center comes out clean. Cool the muffins in the pan on a wire rack for about 10 minutes before removing them from the pan to a rack to continue cooling.
Nutrition Facts : Calories 299 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 201 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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
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.
JUMBO PUMPKIN PECAN MUFFINS
Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 muffins.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.
PECAN SPICE MUFFINS
These quick to make muffins are just in time for Thanksgiving holiday. The combination of pecans and spice mix bring together a delicious toasty and nutty flavor. They can be a great alternative to traditional pumpkin pie
Provided by recipecreator
Categories Dessert
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 18
Steps:
- 1. Mix together all the dry ingredients in one bowl. In a separate bowl, mix together egg with milk, vegetable oil and vanilla.
- 2. Combine wet and dry ingredients together and mix just untill combined.
- 3. Preheat the oven to 375 degrees F. Line standard muffin tins with foil liners. Grease with oil and scoop about 2-3 table spoonful of batter for each muffin. Top with pecan halves and bake in the oven for 20-25 minutes until golden brown and toothpick inserted in the center comes out clean. Cool in a pan on a rack.
- 4. For carame glaze: mix together all the ingredients in a sauce pan and bring to boil. Turn down the heat and cook for about 5 minutes until syrup is thickened but still pourable. Pour the glaze over the muffins that are still slightly warm. Remove muffins from a pan and cool completely on a rack.
Nutrition Facts : Calories 250.6, Fat 14.9, SaturatedFat 2.6, Cholesterol 34.7, Sodium 156.7, Carbohydrate 26, Fiber 2.1, Sugar 9.8, Protein 4.6
APPLE PECAN MUFFINS
This is an old favorite of mine that I've made for the last 20 years or so. I think the original came from a magazine, and I tweaked it a bit to suit my tastes. If you don't have pecans, feel free to use walnuts.
Provided by Sweet PQ
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375*. Grease or line 12 muffin cups.
- Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
- Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
- Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
- Fold in the apples and pecans.
- Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
- Bake @ 375* for 20-25 minutes.
BUTTER PECAN MUFFINS
Our youngest son lives in Georgia, and that is where we gather the fresh pecans we use for this recipe. The texture of these muffins is smooth and buttery, and the topping has just the right amount of pecans.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 273 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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