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.
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
MINI PECAN MUFFINS
This was given to me by my Mom who got it from one of her friends that made it for her when she couldn't eat after going through Chemo. They are absolutely wonderful and so easy to make. I did not leave out any spices, because these don't have any. Just a wonderful flavor.
Provided by Nimz_
Categories Quick Breads
Time 33m
Yield 24-26 mini muffins
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
- Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.
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
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
HONEY-PECAN MINI MUFFINS
Sweet and nutty and perfect for breakfast, a two-bite snack, the kids' lunch boxes and, of course, to be enjoyed with a cup of coffee or tea.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk butter, honey, eggs, and vanilla extract together in a bowl.
- Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
- Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 10.1 g, Cholesterol 22.3 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 59.9 mg, Sugar 7.6 g
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 COFFEE CAKE MUFFINS
Steps:
- Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 420 calories, Fat 22g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 284mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN STICKY MUFFINS
"These are so much quicker and easier to make than traditional raised sticky buns," assures Dorthy Bateman of Carver, Massachusetts. "Everyone just loves them! They are great company muffins for a Sunday Brunch."
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 296 calories, Fat 17g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 214mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
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
PECAN TEA MUFFINS
Number Of Ingredients 14
Steps:
- 1. Stir together flour, 1/4 cup sugar, baking powder, salt and nutmeg. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and the 1/4 cup margarine. Beat well. Stir in pecans. Add flour mixture, stirring only until combined. Spoon evenly into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 25 minutes or until lightly browned. Remove from pans.4. To make topping, stir together cinnamon and the 1/3 cup sugar. Quickly dip tops of hot muffins in melted margarine. Then dip in cinnamon-sugar mixture. Serve warm.
Nutrition Facts : Nutritional Facts Serves
PECAN MUFFINS
Provided by Rebecca Poynor-Burns
Categories Bread Breakfast Bake Quick & Easy Back to School Peach Pecan Bon Appétit Atlanta Georgia Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F. Line 10 muffin cups with muffin papers.
- Sift first 5 ingredients into large bowl. Whisk sour cream, preserves, egg and vanilla to blend in medium bowl. Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not overmix.
- Divide batter among muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool 15 minutes before serving.
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