Pecan Sticky Muffins

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 1320.8

Dietary: Vegetarian

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

2 cups All-purpose flour
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
2 large Eggs
1 cup Milk
1/4 cup Vegetable oil
1/2 cup Packed brown sugar
1 teaspoon Vanilla extract
TOPPING
1/4 cup Butter or margarine -- melted
1/4 cup Packed brown sugar
1 cup Chopped pecans

Directions

1
Preheat oven to 350F (175C). Grease a 12-cup muffin tin thoroughly.
2
In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
3
In a separate medium bowl, beat eggs, milk, vegetable oil, 1/2 cup brown sugar, and vanilla extract until smooth and well combined.
4
Pour the wet ingredients into the dry ingredients and stir gently until just moistened; do not overmix.
5
Into each muffin cup, spoon 1 teaspoon of melted butter, 1 teaspoon of the remaining brown sugar, and 1 heaping tablespoon of chopped pecans.
6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Let the muffins cool in the pan for 5 minutes.
9
Carefully invert the pan onto a heat-proof plate or piece of foil.
10
Allow the muffins to stand for 2 minutes, then lift the pan straight up to release the muffins.
11
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.

Keywords: pecan, sticky, muffins, breakfast, baking, brown sugar, vanilla, nutty, glaze, snack, dessert, easy, homemade, caramel, flaky, comfort food, brunch, treat

Read it online: https://www.chefs-mate.com/recipe/pecan-sticky-muffins/