Butter Pecan Muffins Recipes

Steps:

• Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
• Beat butter and sugar together at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in bananans until smooth.
• Mix together flour, salt, baking powder and baking soda.
• Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
• Stir in pecans and vanilla.
• Do not overmix batter; it should not be completely smooth.
• Spoon batter into prepared pan, filling two-thirds full.
• Bake until lightly golden, 15 to 18 minutes.
• Transfer to a wire rack to cool slightly.
• Serve warm.

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.

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.

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.

Steps:

• Preheat oven to 400 degrees.
• Grease muffin pans.
• Combine flour, pecans, and brown sugar in mixing bowl; set aside.
• In another bowl, beat egg; stir in milk, butter, and vanilla.
• Add liquid ingredients all at once to flour mixture.
• Stir only until flour is moistened.
• Fill muffin cups 2/3 full.
• Bake about 15 minutes or until golden brown.
• Serve warm with butter or jam and enjoy!

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
• Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter.
• Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth.
• Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans.
• Bake rotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature.
• Variations:.
• •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture.
• •Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top.
• •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.

Steps:

• Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
• Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter.
• Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth.
• Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans.
• Bake rotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature.
• Variations:.
• •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture.
• •Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top.
• •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.

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.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.

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.