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Upside-Down Turtle Muffins Recipe
Upside-Down Turtle Muffins Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Upside-Down Turtle Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p179

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.

Reviews for Upside-Down Turtle Muffins(1)

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MY REVIEW
Reviewed Feb. 19, 2014

I prepared these muffins for the first time. I did adjust the recipe by using 1/4 cup butter instead of 3 Tbsp. butter. I also just used regular caramels to top these muffins & I didn't use pecan halves. I did place the inverted muffins back in oven to soften, then I spread the softened caramels over the top of the muffins like a glaze! I sifted the flour, baking soda and salt-I kept those ingredients the same! I soured 1/3 cup milk with 1 Tbsp. cider vinegar & used the 1/2 cup semi-sweet chocolate chips,1/3 cup packed brown sugar and 1 tsp. vanilla extract & the 1 slightly beaten egg. I also used Rolo candies for the muffin filling, since I didn't have the Riesen's caramels available! I also supplemented with miniature Snicker candy bars! I admit I'd sampled 3 of these muffins and they're more like upside-down cupcakes! They were good! I will prepare these again, but I just might keep the muffins upright and use cupcake liners for the muffin pans, rather than grease the pans! I admit that I feel greasing muffin pans takes a knack in preparing the pans and I had greased and floured these foil-type muffin pans! I filled the pans LESS than 3/4 full and got 10 muffins! Two of the muffins broke which I inverted them-the others stayed intact.This was a very clever idea, though, to think up this recipe! It's also possible that I might JUSTexperiment with a 375o F. oven! It is true that a 400o F. oven did bake the muffins in order to melt the candy and I used a 10 minute baking time, rather than 12 to 14 minutes so that they wouldn't overbake! For me, the 10 minute baking time WAS a help! delowenstein

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