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Upside-Down Turtle Muffins

Upside-Down Turtle Muffins
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
8 ServingsPrep: 25 min. Bake: 15 min.

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
© Taste of Home 2013

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Upside-Down Turtle Muffins (continued)

Directions (continued)

  • caramel is softened. Place three pecan halves on each muffin. Serve
  • warm.
  • Yield: 8 muffins.
Nutrition 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.
© Taste of Home 2013