KAHLUA MUFFINS

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Kahlua Muffins image

I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one!

Provided by Deborah1

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 8

1 box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix
4 eggs
1 cup sour cream
1 cup vegetable oil
1 cup chopped pecans
1 cup brown sugar
3/4 cup Kahlua

Steps:

  • In a small bowl combine pecans, brown sugar and Kahlua.
  • Let sit until needed.
  • In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
  • Add the eggs, one at a time and mix well after each.
  • Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
  • Slowly mix in the pecan mixture, until well mixed.
  • Pour into very well greased muffin cups, see note below.
  • Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
  • Pop out of pan and cool on rack, if you can wait that long to eat one.
  • NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
  • I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
  • I find the darker the pan, the better the muffin.
  • If they stick, you did not grease enough.
  • Just run a spatuala around the edge to release.
  • I noted these make 18 regular size muffins.
  • These do not rise a lot so you can fill 2/3 way full without spill over.
  • When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.

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