Pecan Sticky Muffins
Indulge in the ultimate comfort treat with these delectable Pecan Sticky Muffins, a heavenly fusion of soft, fluffy muffin and rich, nutty caramel glaze. Perfectly baked and topped with a luscious homemade caramel sauce infused with chopped pecans, these muffins boast a delightful balance of sweetness and crunch in every bite. Made with pantry staples like all-purpose flour, brown sugar, and vanilla extract, alongside creamy heavy cream and buttery pecans, this recipe brings bakery-quality indulgence right to your kitchen. Ready in under an hour, these sticky muffins are perfect for cozy breakfasts, brunch spreads, or as an irresistible dessert. Serve them warm for an extra gooey, caramelized treat that’s sure to impress any crowd.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Granulated sugar
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 2 Large eggs
- 1.5 cups Pecans (chopped)
- 1 cups Brown sugar (packed)
- 0.5 cups Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium bowl, combine the melted butter, granulated sugar, milk, vanilla extract, and eggs. Whisk until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
In a small saucepan over medium heat, combine the brown sugar, heavy cream, and 1/4 cup of the melted butter. Bring to a simmer, stirring constantly, until the mixture is smooth and slightly thickened. Remove from heat.
Divide the caramel sauce evenly among the muffin tin cups, about 1 tablespoon per cup.
Sprinkle the chopped pecans on top of the caramel sauce in each muffin cup, distributing them evenly.
Spoon the batter over the pecans and caramel, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then run a knife around the edges to loosen them.
Carefully invert the muffin pan onto a baking sheet or parchment paper so the sticky pecan topping is on top.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
5013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.2 g | 350% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 604.7 g | 220% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 396.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 657 mg | 51% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
