Sticky Pecan Muffins Recipes

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
• For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
• Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You'll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.
• Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.
• Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

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.

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:

• Preheat oven to 350°; use muffin cups with a nonstick finish instead of foil or paper baking cups.
• For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and equal amount pecans into each muffin cup.
• Make the batter: in a bowl, mix the flour, oat bran, baking powder, cinnamon, and salt.
• In another bowl, beat the eggs and brown sugar together; when smooth, mix in the milk, butter, and vanilla.
• Pour egg mixture over flour mixture; fold in with a rubber spatula just until dry ingredients are moistened.
• Scoop about ¼ cup batter into each muffin cup.
• Bake 25-30 minutes, or until lightly browned and firm in the center.
• As soon as you take these muffins out of the oven, turn the pan upside down onto a sheet of foil; let stand 5 minutes, then remove pan (a little of the sticky mixture will remain in the pan.
• Serve muffins warm.