Sticky Pecan Muffins

Sticky Pecan Muffins

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    55 m
ksvxc111
Recipe by  ksvxc111

“These pecan muffins are easier to make than traditional sticky buns. Perfect for Sunday brunch or a special weekday treat.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  2. Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.
  3. Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.
  4. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

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Reviews (4)

Rate This Recipe
mauigirl
7

mauigirl

I stumbled across this recipe when I was looking for a faceless recipe to photo and I am so glad I did. In spite of the one bad review, it looked good to me and YUM! The only thing that I changed was that I used sliced almonds instead of pecans. (couldn't find the pecans in my freezer aka "the black hole" LOL. I ended up with too much batter for a regular muffin pan so next time I will prep 18 regular muffin cups and spread out the caramel/nuts a little thinner on the bottom. This is a terrific recipe. Thanks for sharing!

GRAMSAND
1

GRAMSAND

I have made these twice in the last week. I am taking them to a church breakfast tomorrow.....mmmmmmmmm

CherryMagpie
1

CherryMagpie

I wanted to try something new this morning. I saw Mauigirl's review last night and thought "Aha!" These were moist and tasty, and 2 out of the 3 kiddos had a second muffin. Around here, that alone could be worth 5 stars. I did leave the pecans out of theirs, lest they thought I was trying to poison them. The caramel "goo" on the bottom was yummy, and does remind me of pecan pie. The only big problem I had was that I'm afraid my muffin pan will never come clean. Despite greasing the cups very well, these puppies stuck like nobody's business. I was able to run a knife around the edges and they ended up coming out fairly easily, but some of the caramel and muffin stayed in the pan. Since everyone liked them and they are easy to make with pantry staples, I will likely make again. I will just have to figure out how to get them to release more easily. I got 12 muffins with just a little batter left over. Thank you for sharing this recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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