Ingredients for Pecan Sticky Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 ¼ cups packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup heaping chopped pecans
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How to Make Pecan Sticky Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- 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.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just moistened. Do not overmix.
- Divide 1/2 cup (1 stick) unsalted butter, melted, evenly among the prepared muffin cups (about 1 teaspoon per cup).
- Sprinkle 1 teaspoon packed light brown sugar over the melted butter in each cup.
- Top with 1 heaping tablespoon of chopped pecans in each cup.
- Fill each muffin cup about ¾ full with batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 2-3 minutes before inverting them onto a wire rack to cool completely.
- Serve warm and enjoy! Yield: 12 muffins
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
55g
Fat
21g
Carbs
10g
