Description
Pecan Praline Muffins are moist, tender muffins bursting with toasted pecans and swirled with a sweet, buttery praline topping. This delightful treat combines the richness of pecan pralines with the warmth of cinnamon-spiced muffin batter, perfect for breakfast or a comforting snack.
Ingredients
Praline Topping
- 1/3 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon heavy cream or milk
- 1/2 cup chopped pecans
- Pinch of salt
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional but recommended)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard muffin pan with paper liners or grease the wells to prevent sticking.
- Make the Praline Topping: In a small bowl, stir together the light brown sugar, melted butter, heavy cream or milk, chopped pecans, and a pinch of salt. Set this mixture aside to thicken slightly while you prepare the muffin batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the melted butter, light brown sugar, and granulated sugar until smooth. Then add in the eggs, milk, and vanilla extract, mixing until the batter is smooth and uniform.
- Combine Dry and Wet: Add the dry flour mixture to the wet ingredients. Stir gently just until a few streaks of flour remain to avoid overmixing, which can toughen the muffins. Fold in the toasted chopped pecans carefully.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, using about 4 tablespoons for each. Then spoon roughly 1 tablespoon of the praline topping onto each muffin, spreading it slightly but keeping it away from the edges so it does not spread too much and stick to the pan.
- Bake: Place the muffin pan in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs but not wet batter.
- Cool: Allow the muffins to cool in the pan for 5 minutes to set the praline topping, then carefully transfer them to a wire rack to cool completely before serving.
Notes
- To enhance the praline flavor, toast the pecans lightly before chopping.
- You can substitute heavy cream with whole milk or a milk alternative, but heavy cream provides a richer topping.
- Do not overmix the batter to keep muffins tender and fluffy.
- If desired, add a pinch of nutmeg along with cinnamon for extra warmth.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
