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.
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
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