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Pecan Sticky Muffins

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."
12 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/4 cup butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup chopped pecans

Directions

  • 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. Yield: 1 dozen.
© Taste of Home 2013

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Pecan Sticky Muffins (continued)

Nutrition Facts: 1 serving (1 each) equals 296 calories, 17 g fat (4 g saturated fat), 48 mg cholesterol, 214 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013