PECAN MUFFINS
Pecan Muffins are the perfect blend of soft, buttery muffins with crunchy pecans mixed throughout. Made with just 5 ingredients in 30 minutes.
Provided by Sabrina Snyder
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
- Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
- Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
- Scoop into muffin tins.
- Chop the remaining pecans coarsely and sprinkle over muffin batter.
- Bake for 22-25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 277 kcal, Carbohydrate 28 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 22 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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.
JUMBO PUMPKIN PECAN MUFFINS
Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 muffins.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.
CHUNKY PECAN MUFFINS
These cakelike muffins are flavored with maple and bursting with pecans. Great served with breakfast or as part of a brunch menu. The recipe was in "Sweet and Savory Muffins" from a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix flour,baking powder,salt and all spice in large bowl; stir in pecans.
- Whisk sugar, butter,milk,syrup,egg and vanilla in medium bowl.
- Make well in center of dry ingredients; add butter mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling 3/4 full.
- Bake until muffins are brown and tester inserted in center comes out clean, about 20 minutes.
- Cool 5 minutes in pan, then turn out.
- Serve muffins warm or at room temperature.
Nutrition Facts : Calories 298.5, Fat 19.9, SaturatedFat 6.2, Cholesterol 38.9, Sodium 123.7, Carbohydrate 28.1, Fiber 1.9, Sugar 13.6, Protein 3.9
PEAR PECAN MUFFINS
Make and share this Pear Pecan Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- In a bowl, mix together the first 5 ingredients.
- In a second bowl, mix together eggs, oil, and vanilla.
- Make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened.
- Fold in the pears and pecans.
- Fill paper lined muffin cups two-third full.
- Bake at 350 degrees for 25-30 minutes or until test done.
- Cool for 5 minutes before removing from pan to wire rack to complete cooling.
APRICOT-PECAN MUFFINS
A fluffy muffin bursting with flavor. This is a great muffin base recipe. I use it for all my muffin baking, just change the ingredients to use what I have on hand. The apricot is so wonderful. People who don't like apricots even ask for more of these.I Usually use my dehydrated apricots but fresh works great also.
Provided by Just Janie
Categories Breads
Time 45m
Yield 12-16 muffins, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter and sugar.
- Add vanilla.
- Beat in eggs, one at a time.
- Combine dry ingredients and add to creamed mixture alternately with milk.
- Stir in nuts & apricots.
- Spoon into paper lined or greased muffin pans.
- Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.
Nutrition Facts : Calories 302, Fat 15.7, SaturatedFat 6, Cholesterol 57, Sodium 180.8, Carbohydrate 36.9, Fiber 1.9, Sugar 19.1, Protein 4.7
PECAN MUFFINS
If you like Pecan Pie, you will love these...
Provided by Iris Bonanno
Categories Cakes
Time 50m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350 degrees. Grease muffin tins or use paper cups. In bowl stir pecans, flour and sugar together. In another bowl beat the eggs and butter together.
- 2. Into wet mixture, add the dry ingredients and stir until just combined. Add vanilla. Fill muffin cups 2/3 cups full. Bake 15-17 minutes. Allow to cool for 5 minutes, then pop out muffin tins and enjoy.
PECAN AND WHITE CHOCOLATE CHUNK MUFFINS
Make and share this Pecan and White Chocolate Chunk Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 51m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together oats, flour, baking powder and salt.
- In a medium bowl, whisk together brown sugar, sugar, egg, butter and vanilla until well blended.
- Whisk in half-and-half until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in white chocolate chunks and pecans.
- Divide batter equally among prepared muffin cups.
- Bake in oven for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 308.5, Fat 16.4, SaturatedFat 8, Cholesterol 39.5, Sodium 217.9, Carbohydrate 36.5, Fiber 1.7, Sugar 18.9, Protein 5
MINI PECAN MUFFINS
This was given to me by my Mom who got it from one of her friends that made it for her when she couldn't eat after going through Chemo. They are absolutely wonderful and so easy to make. I did not leave out any spices, because these don't have any. Just a wonderful flavor.
Provided by Nimz_
Categories Quick Breads
Time 33m
Yield 24-26 mini muffins
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
- Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.
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