Pecan Sticky Muffins
Description
These Pecan Sticky Muffins offer the comforting texture of a coffee cake with the convenience of muffin size. The batter is simple, relying on all-purpose flour, milk, and vanilla for a soft, tender crumb. The magic happens in the pan: a layer of melted butter, brown sugar, and chopped pecans creates a sticky, caramelized crust that clings to the bottom and sides. As they bake, the sugar melts into a rich glaze. They are perfect for a cozy weekend breakfast, an afternoon snack with coffee, or a sweet treat to share with friends. Easy to mix up with pantry staples, these muffins deliver a warm, nutty flavor in every bite.Ingredients
Directions
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Preheat oven to 350F (175C). Grease a 12-cup muffin tin thoroughly.
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In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
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In a separate medium bowl, beat eggs, milk, vegetable oil, 1/2 cup brown sugar, and vanilla extract until smooth and well combined.
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Pour the wet ingredients into the dry ingredients and stir gently until just moistened; do not overmix.
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Into each muffin cup, spoon 1 teaspoon of melted butter, 1 teaspoon of the remaining brown sugar, and 1 heaping tablespoon of chopped pecans.
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Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Let the muffins cool in the pan for 5 minutes.
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Carefully invert the pan onto a heat-proof plate or piece of foil.
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Allow the muffins to stand for 2 minutes, then lift the pan straight up to release the muffins.
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Serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1320.8kcal
- % Daily Value *
- Total Fat 73.1g113%
- Saturated Fat 12.4g62%
- Cholesterol 94.5mg32%
- Sodium 1985.1mg83%
- Total Carbohydrate 149.2g50%
- Dietary Fiber 9.7g39%
- Sugars 50.2g
- Protein 22.9g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing: These muffins freeze well. Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Substitutions: You can substitute walnuts or almonds for the pecans. For a dairy-free version, use a plant-based milk and vegan butter for the topping.
Tip: To ensure the muffins release easily, make sure to grease the muffin tin well and allow them to cool for the recommended time before inverting.
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