PECAN-PIE MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
- In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
- In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
- Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.
PECAN PIE MUFFINS
If you love Pecan Pie you will love these muffins! I make these muffins at least once every two weeks! I take them to work and to Church. Everyone loves them...you will too!
Provided by sewcraftymom
Categories Quick Breads
Time 35m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 308.2, Fat 20.1, SaturatedFat 7.6, Cholesterol 68.5, Sodium 112.8, Carbohydrate 31, Fiber 1.4, Sugar 24.3, Protein 3.4
PECAN PIE MUFFINS
It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.
Provided by prissycat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.1 g, Cholesterol 77.4 mg, Fat 23.5 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 119.3 mg, Sugar 24.3 g
MINI PECAN PIE MUFFINS
Its like eating a mini pecan pie.
Provided by Christie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
- Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 11.7 g, Cholesterol 29.1 mg, Fat 9.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 44.8 mg, Sugar 9.2 g
PECAN PIE MINI MUFFINS
While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! -Pat Schrand, Enterprise, Alabama
Provided by Taste of Home
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 39mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER PECAN MUFFINS
Our youngest son lives in Georgia, and that is where we gather the fresh pecans we use for this recipe. The texture of these muffins is smooth and buttery, and the topping has just the right amount of pecans.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 273 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN PIE MUFFINS
Pie for breakfast? Yes, please! No guilt necessary with these delicious pecan pie-inspired muffins bursting with delicious streusel.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 22 g, TransFat 1/2 g
PECAN PIE MUFFINS
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
- Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
EASY PECAN PIE MUFFINS
Make and share this Easy Pecan Pie Muffins recipe from Food.com.
Provided by Jennibear
Categories Quick Breads
Time 25m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Combine all ingredients in a bowl and mix well.
- Pour into a greased, 12 count muffin tin.
- Bake for 18-20 minutes.
Nutrition Facts : Calories 230.1, Fat 17, SaturatedFat 6.3, Cholesterol 53, Sodium 194.9, Carbohydrate 17.7, Fiber 1.2, Sugar 10.5, Protein 3.2
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- Preheat oven to 375°F/190°C. Grease well 24 mini muffin cups. It's best to use a silicone pan. Don't skip that part because these muffins are sticky.
- In a medium bowl whisk eggs and sugar for 1 minute until well combined. Stir in melted butter and vanilla extract. Add the mixture to the flour mixture and mix until combined.
- Divide the mixture between the muffin cups, filling them almost all the way to the top. Bake for 11-13 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow pan to cool for several minutes, then run a knife around the edges of the muffins cups, and gently remove from pan.
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