Praline Mini Muffins
Treat yourself to a batch of irresistible Praline Mini Muffins, a bite-sized delight that perfectly balances soft, fluffy interiors with a rich, pecan-studded crunch. These mini muffins are infused with the caramelized sweetness of light brown sugar and a hint of vanilla, while chopped pecans add a delightful texture to every bite. The crowning glory is the praline topping—a buttery, nutty crumble that caramelizes beautifully as it bakes, delivering a bakery-style indulgence straight from your oven. Ready in under 30 minutes, these muffins are ideal for brunch spreads, afternoon snacks, or a sweet addition to holiday gatherings. Easy to make and bursting with Southern-inspired flavors, they’ll be your new favorite treat for any occasion!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups light brown sugar
- 0.25 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups buttermilk
- 0.25 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 1 unit large egg
- 0.5 cups chopped pecans
- 2 tablespoons unsalted butter, softened (for praline topping)
- 2 tablespoons light brown sugar (for praline topping)
- 3 tablespoons chopped pecans (for praline topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 24-cup mini muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, melted butter, vanilla extract, and egg. Whisk until thoroughly incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix. Fold in the chopped pecans.
Spoon the batter evenly into the prepared mini muffin tin, filling each cavity about 3/4 full.
To prepare the praline topping, use a small bowl to mix the softened butter, light brown sugar, and chopped pecans until crumbly.
Sprinkle about 1/2 teaspoon of the praline topping mixture on top of each muffin.
Place the muffins into the preheated oven and bake for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2197 mg | 96% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 188.4 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 406 mg | 31% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 993 mg | 21% | |
*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.
