Pecan Sticky Muffins Recipe

Ingredients for Pecan Sticky Muffins

• All Purpose Flour
• 2 teaspoons baking powder
• Ground Cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• Vegetable Oil
• 1 cup packed light brown sugar
• Vanilla Extract
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup chopped pecans

How to Make Pecan Sticky Muffins

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
3. In a separate bowl, whisk together 2 large eggs, 1 cup milk, 1/2 cup vegetable oil, 1 cup packed light brown sugar, and 1 teaspoon vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just moistened. Do not overmix.
5. Divide 1/2 cup (1 stick) unsalted butter, melted, evenly among the prepared muffin cups (about 1 teaspoon per cup).
6. Sprinkle 1 teaspoon packed light brown sugar over the melted butter in each cup.
7. Top with 1 heaping tablespoon of chopped pecans in each cup.
8. Fill each muffin cup about ¾ full with batter.
9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the muffins cool in the tin for 2-3 minutes before inverting them onto a wire rack to cool completely.
11. Serve warm and enjoy! Yield: 12 muffins