Rating: 4.25 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
25 mins
cook:
25 mins
additional:
5 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

267 calories; protein 4.8g; carbohydrates 32.5g; fat 13.6g; cholesterol 31.4mg; sodium 200.8mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
01/12/2013
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! Read More
(8)

Most helpful critical review

Rating: 3 stars
08/10/2012
I entered this recipe two times at our county fair and each year the judge said that while the topping was very good the muffin was very bland. No ribbons for me on this one. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2013
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! Read More
(8)
Rating: 4 stars
01/13/2013
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! Read More
(2)
Rating: 5 stars
01/26/2013
I have made these twice in the last week. I am taking them to a church breakfast tomorrow.....mmmmmmmmm Read More
(1)
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Rating: 3 stars
08/10/2012
I entered this recipe two times at our county fair and each year the judge said that while the topping was very good the muffin was very bland. No ribbons for me on this one. Read More
(1)
Rating: 5 stars
01/28/2016
I've made these babies twice now and they only got better the second time around. The first time I followed this recipe as-is (with the exceptions of 2% milk instead of skim grapeseed oil instead of veggie oil due to soy allergies and real butter instead of margarine because.... ew. And soy). It was good - really good. The only thing I felt it lacked was a big punch of cinnamon - these ARE supposed to be reminiscent of cinnamon buns after all. The second time I made these I deviated very slightly. Here is my list of ingredients (some are as originally written): 1 1/2 cups all purpose flour 1/2 cup whole-wheat flour 1 full tablespoon of cinnamon 1/4 teaspoon salt 2 eggs lightly beaten 1 cup of 2% milk (studies are showing that 2% and Vitamin D milk are actually better for you because the fat actually makes you feel fuller faster) 2 tablespoons of grape seed or avocado oil instead of veggie oil 2 rounded tablespoons of cranberry-cinnamon applesauce instead of plain- you can buy it seasonally at some farmer's markets or make your own. It's DELICIOUS. 1/2 cup brown sugar 1 full tablespoon of vanilla extract For the topping: 1/4 cup butter 1/4 cup packed brown sugar 1 1/2 cups chopped pecans Follow directions as written. I did 6 jumbo muffins instead of 12 standard as my hubby is a marine with a BIG appetite. He's ever so politely requested that I make them at least once a week since. Read More
Rating: 3 stars
03/11/2016
The muffins tasted fine but aren't something I will make again. Pecan pie is infinitely better. The muffin part of this was quite bland and the pecan part didn't stand out particularly either. Nothing tasted bad; more than everything was just 'ok'. Unlike others I did not have any problems with the muffins sticking to the muffin tin as I greased thoroughly. Read More
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Rating: 4 stars
12/12/2016
I made these gluten free using Namaste flour blend. I substituted melted coconut oil for the vegetable oil and whole milk yogurt for the apple sauce. Used real butter. Yummy and filling. Read More