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Ingredients
| salted butter: 1/4 cup (melted) |
| dark brown sugar (packed): 1/4 cup |
| pecans (chopped): 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| oat bran: 1/2 cup |
| baking powder: 1 Tbl |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| eggs: 2 (large) |
| dark brown sugar (packed): 1/4 cup |
| 2% milk: 1 cup |
| salted butter: 1/4 cup (melted) |
| vanilla extract: 1 tsp |
Pecan Sticky Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°; use muffin cups with a nonstick finish instead of foil or paper baking cups.
- For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and equal amount pecans into each muffin cup.
- Make the batter: in a bowl, mix the flour, oat bran, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs and brown sugar together; when smooth, mix in the milk, butter, and vanilla.
- Pour egg mixture over flour mixture; fold in with a rubber spatula just until dry ingredients are moistened.
- Scoop about ¼ cup batter into each muffin cup.
- Bake 25-30 minutes, or until lightly browned and firm in the center.
- As soon as you take these muffins out of the oven, turn the pan upside down onto a sheet of foil; let stand 5 minutes, then remove pan (a little of the sticky mixture will remain in the pan.
- Serve muffins warm.