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.
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 STICKY BUN MUFFINS
Categories Cake Egg Nut Breakfast Brunch Bake Picnic Vegetarian Kid-Friendly Low Sodium Banana Avocado Healthy Kosher Edible Gift
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° F. Prepare a 12-cup muffin pan with a spritz of nonstick vegetable oil spray. Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Place the bananas into the bowl of a stand mixer fitted with the paddle attachment or, if you are using a hand mixer, a large bowl. Mix at medium speed until the bananas are mashed and slurry-like. Add the eggs, one at a time, and mix until each is completely incorporated. Add about ⅓ of the the flour mixture into the eggs and bananas and mix until just combined. Scrape down the sides and bottom of the bowl. Add the vanilla paste or cane syrup and vanilla seeds, bourbon vanilla extract or bourbon, milk, vinegar, and oil. Mix until combined. Add the the remaining flour mixture and mix until combined. Pour into the prepared muffin pan. Bake for 20 to 25 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
PECAN STICKY MUFFINS
Number Of Ingredients 12
Steps:
- Into greased muffin cups, spoon 1 tsp melted butter 1 tsp brown sugar 1 tbl pecans Top with 1/4 c batter Bake at 350 for 25-30 min. Invert pan onto foil. Let stand 2 minutes before removing pan.
PECAN STICKY MUFFINS
This mix of cinnamon and pecan hits just the right spot! I recommend two with a tall glass of COLD milk.
Provided by Crystelle
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, baking powder, cinnamon and salt.
- In another bowl, beat the eggs, milk, oil, brown sugar and vanilla until smooth.
- Stir in 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 batter.
- Bake at 350 degrees farenheit 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.
- Yield: 1 dozen.
Nutrition Facts : Calories 291.9, Fat 16.7, SaturatedFat 4.3, Cholesterol 48.3, Sodium 193.9, Carbohydrate 32, Fiber 1.5, Sugar 13.8, Protein 4.8
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