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.
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
BANANA-NUT MUFFINS
Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!
Provided by Aisha Williams
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
- Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
- Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g
JUMBO BANANA-PECAN MUFFINS
These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts :
BANANA PECAN MUFFINS
A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.
Provided by SharleneW
Categories Quick Breads
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 3.7, Cholesterol 37.6, Sodium 243.2, Carbohydrate 26.4, Fiber 1.1, Sugar 13.8, Protein 3.1
PECAN ANADAMA MUFFINS
Categories Bread Dairy Breakfast Brunch Bake Quick & Easy Currant Pecan Cornmeal Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. and butter twelve 1/3-cup muffin tins.
- In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans. In a small bowl whisk together sour cream, eggs, butter and molasses. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
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.
BANANA, ORANGE & PECAN MUFFINS
Make and share this Banana, Orange & Pecan Muffins recipe from Food.com.
Provided by Peach01
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
- In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
- Spoon batter into 12 greased or paper-lined muffin cups.
- Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
- Store in airtight containers for up to 3 days of freeze for up to 3 months.
Nutrition Facts : Calories 233.5, Fat 12.5, SaturatedFat 4, Cholesterol 31.2, Sodium 275.3, Carbohydrate 29.7, Fiber 3.7, Sugar 13.6, Protein 3.9
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