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Upside-Down Turtle Muffins Recipe

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These gems feature an ooey-gooey caramel center and a glossy chocolate glaze topped with sweet pecans. They're perfect when you want something sweet.—Patrice Bruwer-Miller, Wyoming, Michigan

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Upside-Down Turtle Muffins Recipe

Prep: 25 min. Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1 cup all-purpose flour
1/4 cup chopped pecans
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
3 tablespoons butter
1/3 cup packed brown sugar
1/3 cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla extract
16 Riesen's chewy chocolate-covered caramels, divided
24 pecan halves

Directions

In a small bowl, combine the flour, chopped pecans, baking soda and salt; set aside. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Cool slightly. Stir in the brown sugar, buttermilk, egg and vanilla. Stir into dry ingredients just until moistened.
Fill greased muffin cups three-fourths full. Press one caramel into the center of each muffin cup. Bake at 400° for 12-14 minutes or until a toothpick inserted into the edge comes out clean.
Cool for 1 minute; invert onto a baking sheet. Top muffins with remaining caramels; return to the oven for 1-2 minutes or until caramel is softened. Place three pecan halves on each muffin. Serve warm. Yield: 8 muffins.

Nutritional Facts 1 muffin equals 334 calories, 17 g fat (7 g saturated fat), 38 mg cholesterol, 367 mg sodium, 43 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Upside-Down Turtle Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p179

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