PECAN COFFEE CAKE MUFFINS
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.
Nutrition Facts : Calories 420 calories, Fat 22g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 284mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
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.
COFFEE PECAN MUFFINS
Make and share this Coffee Pecan Muffins recipe from Food.com.
Provided by Annacia
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Grease 8 lg. muffin cups.
- In a large bowl, stir together flour, sugar, baking powder, and salt.
- In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg.
- Let stand for 5 minutes.
- Add mixture to flour mixture and mix "lightly". Fold in pecans.
- Spoon batter evenly into prepared muffin cups.
- Bake 20 minutes, or until a cake tester comes out clean.
- Remove muffin tin to wire rack.
- Cool 5 minutes before removing muffins from cups, finish cooling on rack.
Nutrition Facts : Calories 376.7, Fat 23.1, SaturatedFat 8.9, Cholesterol 60.1, Sodium 236.8, Carbohydrate 38.3, Fiber 2, Sugar 14, Protein 5.9
COFFEE PECAN MUFFINS
Steps:
- Preheat oven to 400℉ (200℃). Grease 8 large muffin cups. In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg. Let stand for 5 minutes. Add mixture to flour mixture and mix and lightly. Fold in pecans. Spoon batter evenly into prepared muffin cups. Bake 20 minutes, or until a cake tester comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups, finish cooling on rack.
Nutrition Facts :
CHOCOLATE & PECAN MUFFINS
Delicious chocolate muffins
Provided by tweety_anja
Time 45m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/ 375F/ Gas mark 5.
- Put the flour, baking powder, salt, cocoa powder, pecans, sugar and chocolate chips in a large bowl. In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
- Spoon the mixture into the paper cases. filling three quarters full. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven, transfer to a wire rack and allow to cool slightly.
- The muffins are best slightly warm but will keep for up to 4 days in an airtight container or be frozen for up to 2 months.
COFFEE-CAKE MUFFINS WITH PECAN STREUSEL
These muffins make a deliciously sweet addition to your brunch buffet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
- Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
- Raise oven temperature to 375°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
- Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
- Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
- Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
- Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
- Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.
CINNAMON-PECAN MUFFINS
Moist, delicious cinnamon muffins with pecans. What more could you ask for?
Provided by Mamachef
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
- Bake muffins in the preheated oven for 8 minutes.
- While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 27.7 g, Cholesterol 17.3 mg, Fat 12.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 196 mg, Sugar 14.5 g
OATMEAL-PECAN MUFFINS
These oatmeal-pecan muffins are moist, delicious, healthy, and easy. What more could you ask for? These muffins are also a good light breakfast or on-the-go snack. My kids love them. Store cooled muffins in an airtight container.
Provided by kiku
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
- Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
- Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 12.5 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 124.9 mg, Sugar 17.3 g
BUTTER PECAN MUFFINS
There is nothing like freshly baked muffins in the morning for breakfast with a nice hot cup of coffee. I hope you enjoy this recipe.
Provided by - Carla -
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 243.5, Fat 13.8, SaturatedFat 4.2, Cholesterol 35.9, Sodium 291.1, Carbohydrate 27.1, Fiber 1.6, Sugar 11.1, Protein 4.1
PECAN STICKY MUFFINS
"These are so much quicker and easier to make than traditional raised sticky buns," assures Dorthy Bateman of Carver, Massachusetts. "Everyone just loves them! They are great company muffins for a Sunday Brunch."
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 296 calories, Fat 17g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 214mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
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