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These soft -packed are complemented by a crunchy oat and walnut streusel while the heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue. 2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO
These pumpkin cream cheese muffins are the perfect fall breakfast. Soft, pumpkin muffins with a sweet cream cheese filling and topped with a buttery streusel are even better than Starbucks!
Make sure to try my Pumpkin Bread Recipe too…it’s the absolute BEST!
These Pumpkin Cream Cheese Muffins Are My Version Of A Starbucks Copycat Recipe!
These Pumpkin Muffins are so incredibly delicious! They are my version of the popular muffin that comes out at Starbucks every year, but even better. I have made these three ways: with the cream cheese on top surrounded by streusel topping, with the cream cheese inside and the streusel covering the top of the muffin, AND with the cream cheese on top without any streusel if that’s what you like! I wanted to give you a few options and show you just how easy these pumpkin muffins are!
You Will Love the Cream Cheese Filling!
The cheesecake filling inside (or on top of) these muffins is absolutely delicious. It’s a creamy bite that pairs beautifully with the spiced pumpkin muffin. The cream cheese adds a little something special to this recipe, in my opinion, but if you don’t like cream cheese you can absolutely omit it. But I love it, and I think you will too!
Ingredients/Yield: 24 Standard Muffins
I’ve broken up the ingredients list into 3 parts here for you to make it easier: the cream cheese filling, the muffins, and the streusel topping! The full ingredient list with the measurements is in the recipe card at the bottom of the post!
Cream Cheese Filling:
Cream Cheese at room temperatureLarge eggGranulated Sugar
Pumpkin Muffins:
All purpose flourPumpkin pie spice. If you don’t have pumpkin pie spice use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.CinnamonKosher saltBaking sodaVegetable oil. You can also use canola oil as well.Granulated sugarLarge eggsPure pumpkin puree. Don’t get this mixed up with pumpkin pie filling. Make sure you’re using 100% pure pumpkin!
Streusel Topping:
Light brown sugarButter at room temperatureQuick oats. You can also use old fashioned oats if that’s what you have on-hand. I prefer the texture the quick oats give as they are cut into smaller pieces.All purpose flourGround cinnamonPumpkin seeds. I like to use salted pumpkin seeds in the streusel topping, for a little bit of a salty bite!
How To Make Pumpkin Cream Cheese Muffins:
These muffins are simple to make, they just have a few steps. You don’t even need to use a mixer if you don’t want to, and can omit the topping or the filling if you desire!
Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes. You can also do this step by hand, I just prefer to use the hand mixer for ease!Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set this aside. Muffins: Line 2 muffins tins with cupcake liners and preheat your oven to 350°F. You can also coat your muffin tins with nonstick spray if you don’t want to use liners.In a large bowl whisk together your dry ingredients (flour, pumpkin pie spice, cinnamon, salt, and baking soda.) Set aside. In another bowl mix together the wet ingredients (oil, 2 cups sugar, eggs, and pumpkin puree.) Stir until smooth.Add the pumpkin mixture into the flour mixture, stirring until combined.To create muffins with the cream cheese INSIDE: Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. Repeat this process with the remaining batter and cream cheese. Then Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.To create muffins where the cream cheese REMAINS ON TOP (like Starbucks): Fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.Allow the muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Can I Make These Without the Cream Cheese Filling?
Yes, absolutely! The base recipe for these Pumpkin Muffins is standalone great! You could even use the recipe for the streusel on the muffins without the cream cheese!
WHY THIS RECIPE WORKS:
This recipe works on so many different levels:
The pumpkin muffin is light enough to enjoy on its own. It has the perfect crumb and moistness. It also is sturdy enough to hold up to the cream cheese filling. It’s a completely adaptable pumpkin muffin recipe with the ideal amount of spice and pumpkin flavor!The streusel topping is crunchy and delicious without overpowering the muffin. It includes pumpkin seeds with adda little protein and crunch! I like to use salted pumpkin seeds to add a slightly salty bite!This recipe is also great to cut in half if you would only like to make 12 muffins! You can also use large muffin tins if you want a true bakery-style muffin!
How To Store Pumpkin Cheesecake Muffins:
Store these muffins airtight in the refrigerator for up to 5 days. You need to keep these in the fridge due to the cream cheese. If you omit the cheesecake filling, you can store them at room temperature for 3 days.
Freezing:
These muffins freeze beautifully. Store them airtight in the freezer for up to 30 days for best freshness. Thaw them in the refrigerator!
Here are some other pumpkin recipes you will love!
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Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
Description:
These moist Pumpkin Cream Cheese Muffins are sweet, delicious, and adaptable! Perfect with a cup of coffee!
Ingredients:
Cream Cheese Filling:
8– ounces cream cheese, room temperature
1 egg
3 tablespoons granulated sugar
Streusel:
1 cup light brown sugar
1/2 cup butter, room temperature
1/2 cup quick oats
1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 cup pumpkin seeds, roughly chopped
Muffins:
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
2 cups granulated sugar
4 eggs
1 (15- ounce) can pure pumpkin puree
Instructions
Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes.
Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.
Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set aside.
Muffins: Preheat the oven to 350°F. Line 2 tins with liners. Set aside.
In a large bowl whisk together the flour, pumpkin pie spice, cinnamon, salt, and baking soda. Set aside.
In another bowl mix together the oil, 2 cups sugar, eggs, and pumpkin puree. Stir until smooth.
Add the pumpkin mixture into the flour mixture, stirring until combined.
Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. (This creates muffins where the cream cheese is inside the muffin. See the notes for other methods.). Repeat this process with the remaining batter and cream cheese.
Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.
Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
To create muffins where the cream cheese remains on top, fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.
If you don’t prefer streusel, you can omit it.
Store airtight in the refrigerator for up to 5 days.
Keywords:: cookies and cups, pumpkin muffins, pumpkin recipe, starbucks copycat
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Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!
Crazy Moist Banana Blueberry Muffins!
Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
What To Expect:
The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!
What You’ll Need
Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
How to Make Banana Blueberry Muffins
What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
This is what you’ll need to do to mix these together:
Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.
Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!
Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Tips for Success
Easy, right? These muffins come together in a snap, and they’re done before you know it.
Here are some tips that make prepping these banana blueberry muffins even easier:
Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
How to Store Muffins
The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
Can I Freeze Banana Blueberry Muffins?
Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!
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Easy Banana Blueberry Muffins
Description:
Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
Ingredients:
3 medium bananas
1/2 cup butter, melted
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all purpose flour
1 1/4 cups blueberries
Optional – 1/4 cup coarse sugar for tops of muffins
Instructions
Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
Fold in the blueberries.
Top each muffin with an equal portion of the coarse sugar if desired.
Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Notes:
Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.
Keywords:: banana blueberry muffins, easy banana muffins
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More Muffin Recipes to Try
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PIN for later LEGGI TUTTO
My Easy Zucchini Muffin Recipe makes soft, moist, and flavor-packed muffins! This is a great way to use up an abundance of zucchini in the summer months, or when you’re just craving a delicious muffin. Add chocolate chips and walnuts to make them an extra special treat!
Make sure to try my Zucchini Bread recipe too!! It’s delish!
This Is My Favorite Zucchini Muffin Recipe!
During the summer months I load up on all the fresh fruits and veggies! I don’t have a green thumb…like AT ALL…but I am first in line at the farmers market!
I love zucchini, using it as a side dish, roasting it, in salads, and especially in baking! Using zucchini when baking adds extra moisture, fiber, and vitamins without imparting any real flavor. It’s kind of the perfect way to get in your veggies!
Here Are More Zucchini Recipes You Will Love:
But Are Zucchini Muffins Healthy?
Well…the do include zucchini, so I can guess they are healthER than a regular muffin…but I won’t try to spin this recipe as health food…especially with the addition of chocolate chips! You can adjust this recipe a little to make them slightly more healthful, though! Here are a few ideas:
Sub out half of the all purpose flour for whole wheat flour! This recipe works perfectly as written with this simple adaptation. I don’t prefer using all whole wheat flour in this, as you would need more adjustments to prevent the muffin from being dry. But a simple 50% swap works great!Reduce the amount of sugar by up to 1/4 cup. You will lessen the sweetness of the muffin, but still maintain the texture.Swap out the vegetable oil for coconut oil (measure in its liquid form), or even light olive oil!Sub in 1/4 cup of unsweetened applesauce for the egg. This will lighten the calories a bit!
Ingredients:
all-purpose flourgranulated sugarbaking sodaground cinnamonsalteggvegetable oilbuttermilkvanilla extractshredded zucchinioptional – miniature semisweet chocolate chips and/or chopped walnuts
How To Make Zucchini Muffins:
Luckily for this recipe there is no mixer needed!! You simply whisk all the dry ingredients together, then separately whisk the wet ingredients together. Add the wet into the dry and fold until combined! Then you just stir in the chocolate chips and/or nuts and portion out into your muffin tin!
They’re really just that simple, and can be prepped and in the oven in minutes!
Adding In Chocolate Chips or Nuts…
I mean I am a big proponent for adding both chocolate chips AND walnuts into these zucchini muffins, but it’s completely up to you! You can even get a little more creative as well! Here are a few more ideas of add-ins:
Dried fruit, like raisins or dried cranberries. Just 1/2 cup will be great!Shredded coconut is delicious in these too! 1/2 cup as well!Any other type of nut you prefer like pecans, or pistachios…even cashews!Sub in 1/4 cup mashed banana for the egg and it will give it a nice banana flavor too!
Can You Freeze Zucchini Muffins?
Yes! These muffins freeze great! Just pop the leftovers in a large zip top bag and freeze them for up to a month for best freshness. Just thaw them at room temperature and they’ll be good to go!
I Have So Many More Muffin Recipes! Here Are A Few You Will Love:
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Zucchini Muffins
Description:
These delicious Zucchini Muffins are soft and moist! a favorite in our house!
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded zucchini
optional – 1/2 cup miniature semisweet chocolate chips
optional – 1/2 cup chopped walnuts
Instructions
Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a medium bowl whisk together the egg, vegetable oil, buttermilk, and vanilla.
Add in the wet ingredients into the dry, stirring until just combined. Add in the shredded zucchini, chocolate chips, and walnuts and stir to combine.
Fill liners 2/3 full with batter and bake for 20 – 23 minutes, until a toothpick inserted into the center comes out clean.
Serve warm or at room temperature.
Notes:
Store airtight for up to 3 days.
Freeze for up to 30 days
*nutrition values do not include chocolate chips and/or nuts
Keywords:: cookies and cups, muffins, zucchini muffins, zucchini recipe
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PIN for later: LEGGI TUTTO
Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
Make sure to try my classic Blueberry Muffin Recipe too! They’re amazing!
Blueberries and Cream Muffins Are A Decadent Blueberry Muffin Recipe!
We love blueberry muffins! I mean doesn’t everyone? I have tons of blueberry recipes here on my site as well. They’re just an easy fruit to bake with.
But today’s Blueberries and Cream Muffins are for anyone who loves the classic, but wants to mix it up! These are a soft, sweet muffin, filled with a rich cream filling, topped with crunchy crumb topping! What’s not to love?
What’s the Filling In These Blueberries and Cream Muffins?
The “cream’ part of these Blueberry Muffins is a sweet cream cheese filling a lot like cheesecake! It is rich, and smooth, and pairs PERFECTLY with the blueberries. Plus, it’s a simple filling to incorporate in this recipe, as well as most muffin or cupcake recipes!
Ingredients:
This recipe has a few elements: the crumb topping, the muffin, and the filling. The exact measurements and steps are in the full recipe card at the bottom, but here is a quick list to make sure you have everything you need in your kitchen:
granulated sugarlight brown sugar kosher saltmelted butterall-purpose flourcream cheesevegetable oileggsvanilla extractbaking sodasour creamfresh blueberries
Don’t Forget the Crumb Topping!
Ok, sure you CAN make these without the crumb topping (aka streusel), but who doesn’t love a crunchy, sweet crumb? The textures of this muffin is so great because you have the softness of the cake, the creaminess of the filling, and the crunchy topping. It’s pretty perfect!
How To Store Blueberry Muffins:
If you are eating these right away don’t worry abut storing them! But if you want to save some for the next day, I recommend refrigerating them due to the cream cheese in the center!
How To Freeze:
These Blueberries and Cream Muffins also freeze beautifully. Just freeze them airtight for up to 30 days (for best freshness) and allow them to thaw in the refrigerator or at room temperature. You can also reheat them if you would like in the microwave for just a few seconds!
Love Blueberries? Here Are More Recipes You Might Love:
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Blueberries and Cream Muffins
Description:
Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
Ingredients:
Crumb Topping:
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
1/2 cup butter, melted
1 1/2 cups all-purpose flour
Cream Cheese Filling:
4 ounces cream cheese, room temperature
1/4 cup granulated sugar
Muffins:
1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups all purpose flour
1 cup sour cream
1 cup fresh blueberries (or frozen and thawed)
Instructions
Crumb Topping: In a large bowl combine the granulated sugar, brown sugar, salt, and melted butter. Add in the flour and stir to combine. Mixture should form large crumbs. You can use your hands to mix this as well. Set aside.
Cream Cheese Filling: In a medium bowl stir together the cream cheese and granulated sugar until combined. Set aside.
Muffins: Preheat oven to 350°F. Line muffin tin with liners or coat with nonstick spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the oil, sugar, eggs, and vanilla on medium speed until smooth. Add in the salt and baking soda and mix until incorporated.
Turn the mixer to low and in alternating portions add in the flour and sour cream, beginning and ending with the flour until incorporated but not over-mixed. Stir in the blueberries.
Assembly: Fill each liner with 2- tablespoons of muffin batter. Top with 2 teaspoons of cream cheese filling. Top with another 2 tablespoons muffin batter. Sprinkle the crumb topping evenly on top of the muffins.
Bake for 25 – 30 minutes, or until lightly golden and set.
Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
Notes:
Store airtight in the refrigerator for up to 3 days.
Keywords:: cookies and cups, breakfast, muffins, blueberry muffins, blueberries and cream
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150 SharesThese Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time, dessert, or Easter brunch! The cream cheese filling bursts out of the top of the crunchy sugar coated muffin, making them just as pretty as they are tasty!
Make sure to try my Carrot Cake Recipe too…it is the ABSOLUTE best!
This recipe was originally posted back in 2014. The photos and recipe tips have been updated in 2021, but the recipe remains the same.
Inside Out Carrot Cake Muffins!
Muffins are pretty under-rated in my house. The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.
But I think I have solved the issue with these Inside Out Carrot Cake Muffins…because the frosting baked inside, which kinda makes them like cake you can eat for breakfast. And everyone seemed to like that idea.
Cream Cheese Filled Carrot Cake Muffins Are An Easy Brunch Idea!
These muffins are not only delicious, but they are so pretty! When they bake the cream cheese filling peeks through the tops, which creates a gorgeous, crackly finish that looks amazing on a brunch platter!
My kids enjoy these for breakfast, or as a snack. Even though they claim “carrot cake isn’t their favorite”.
Ingredients:
Filling
cream cheesepowdered sugarvanilla extract
Muffins
all purpose flourbaking powderkosher saltground cinnamonlight brown sugareggsvanilla extractwatervegetable oilgrated carrotscoarse sugar
Tips:
These carrot muffins are really very easy to make, but there are a few tips that I want to share to make sure you have perfect results.
Don’t use pre-grated carrots! I know it’s nice to use shortcuts from time to time, but the pre-grated carrots that you can buy in the produce section of most grocery stores are just too coarse to work well in baked goods. Save those for your salads. Simply use a grater and grate up some whole carrots. The flavor is so much better, there is more moisture and they will be much thinner, giving your muffin a great texture!You CAN use low fat cream cheese! Look, you don’t have to, but you absolutely CAN use a lower fat cream cheese for the filling and they will turn out great!Don’t over-mix the batter. Keep these muffins tender and light by just folding the wet ingredients into the dry without over-mixing. That’s the beauty of these as well, no stand mixer necessary! You can use a hand mixer to make the filling creamy, but you also can skip that step and mix it up with a wooden spoon!Make sure your cream cheese is room temperature! It’s easy to want to skip this step, but the cream cheese filling will be much easier to mix when it’s room temperature, and won’t be lumpy!
Add-In Ideas:
You can get creative with these muffins if you would like! Here’s a few ideas:
Raisins. A lot of folks like their carrot cake with raisins, so throw in 1/2 – 3/4 cup to the batter to add a little more sweetness!Walnuts. Chopped walnuts will add texture, so chop them up and add in 1/2 cup or so!Crumb topping! If you want to go the extra mile, add a little crumb topping on top! Ohhh yeah!
But…Are These Carrot Muffins Healthy?
Ummmm, do you want me to lie to you here? These aren’t exactly health food. There are carrots in there, so I’m going to say that’s something. BUT you absolutely could make these without the cream cheese filling inside.
How To Store:
Since these are filled with that cream cheese mixture you will need to refrigerate these if you want to enjoy them over the next few days.
And yep, they freeze great! Just store them in an airtight container for up to 30 days, and allow them to thaw at room temperature.
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Inside Out Carrot Cake Muffins
Description:
Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!
Ingredients:
Filling
8– ounces cream cheese, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla
Muffins
2 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoon cinnamon
1 cup light brown sugar packed
2 eggs
1 teaspoon vanilla
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots
1/4 cup coarse sugar (like Sugar in the Raw)
Instructions
Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
In another medium sized bowl whisk the eggs, oil and water together until foamy.
Stir the wet ingredients into the flour mixture and fold in the carrots.
Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
Bake for 20 minutes until the muffins are set.
Serve warm or room temperature
Notes:
Store airtight in the refrigerator for up to 3 days
Freeze for up to 30 days
Keywords:: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter
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Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.
I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both.
I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients.
Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly.
Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.
The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.
I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!
Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them.
It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!
These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins.
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3 Ingredient Butter-Me-Not Muffins
Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
1 cup (9 oz.) whole milk ricotta cheese
1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO
Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!
Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!
Pecan Pie Muffins Have All the Flavors Of the Classic Pie!
We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!
Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!
Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!
Ingredients:
chopped pecanslight brown sugarall purpose flourbuttervanilla extracteggsmini chocolate chips
Instructions:
Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.Fill muffin tins with batter evenly and bake for 20 – 25 minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.Serve warm or at room temperature.Can You Leave Out the Chocolate?
Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!
Serving Ideas:
These muffins are totally versatile! Here are my serving suggestions:
For breakfast! I mean they are muffins after all!As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
How To Store:
Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!
Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:
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height: 69.5px;
clear: both;
}
.tasty-recipes-entry-header {
padding-top: 2em;
padding-left: 2em;
padding-right: 2em;
}
.tasty-recipes-entry-header.tasty-recipes-has-image {
padding-top: 0px;
}
.tasty-recipes-entry-header .tasty-recipes-header-content {
float: left;
width: 75%;
}
.tasty-recipes-entry-header .tasty-recipes-image-container {
float: left;
width: 25%;
}
@media screen AND (max-width:767px){
.tasty-recipes-entry-header .tasty-recipes-header-content,
.tasty-recipes-entry-header .tasty-recipes-image-container {
float: none;
width: 100%;
}
.tasty-recipes-entry-header .tasty-recipes-image-container {
margin-top: 1em;
text-align: center;
}
}
.tasty-recipes-image-container .tasty-recipes-image {
float: none;
}
.tasty-recipes-entry-header .tasty-recipes-image {
margin-bottom: 1em;
}
.tasty-recipes-entry-header .tasty-recipes-image img {
border-radius: 50%;
float: none;
height: auto;
width: 150px;
}
.tasty-recipes-entry-header .tasty-recipes-header-content {
min-height: 215px;
}
.tasty-recipes-entry-header h2 {
margin-bottom: 0;
margin-top: 0;
padding-top: 0;
padding-bottom: 0;
clear: both;
}
.tasty-recipes-entry-header .tasty-recipes-details-container {
color: #222;
font-size: 0.9em;
}
.tasty-recipes-entry-header .tasty-recipes-details-container .tasty-recipes-details ul li.author {
display: block;
}
.tasty-recipes-entry-header hr {
border: 1px solid #eee;
background-color: #eee;
margin-bottom: 0;
margin-top: 1em;
margin-right: -2em;
margin-left: -2em;
}
.tasty-recipes-entry-header .tasty-recipes-yield-scale {
border: 1px solid #666;
color: #666;
}
.tasty-recipes-entry-header .tasty-recipes-rating-outer {
width: 100%;
}
.tasty-recipes-entry-header .tasty-recipes-rating-outer a {
text-decoration: none;
border: none;
display: inherit;
box-shadow: none;
}
.tasty-recipes-entry-header .tasty-recipes-rating-outer a:hover {
text-decoration: none;
}
.tasty-recipes-entry-header .tasty-recipes-rating-stars,
.tasty-recipes-entry-header .tasty-recipes-rating-label {
display: block;
text-align: center;
}
.tasty-recipes-entry-header .tasty-recipes-rating-stars {
font-size: 18px;
}
.tasty-recipes-entry-header .tasty-recipes-rating-stars span {
margin-right: 2px;
margin-left: 2px;
}
.tasty-recipes-entry-header .tasty-recipes-rating-stars span:first-child {
margin-left: 0;
}
.tasty-recipes-entry-header .tasty-recipes-rating-label {
color: #666;
font-size: 0.8em;
}
.tasty-recipes-entry-header .tasty-recipes-rating-stars .post-ratings {
font-size: 10px;
}
.tasty-recipes-entry-header .tasty-recipes-rating-stars .post-ratings .tasty-recipes-cf-ratings-label {
margin-top: 0;
line-height: 1;
}
.tasty-recipes-entry-header .tasty-recipes-details {
margin-top: 1.5em;
margin-left: 1em;
color: #222;
}
.tasty-recipes-entry-header .tasty-recipes-details ul {
list-style-type: none;
margin: 0;
padding-left: 0;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
display: inline-block;
margin-left: 0;
padding-left: 0;
margin-right: .5em;
margin-bottom: 0;
font-size: 1em;
line-height: 1.8em;
}
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 1em;
margin-top: .4em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 1em;
}
.tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label {
margin-right: .125em;
}
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
vertical-align: top;
margin-right: .2em;
}
.tasty-recipes-entry-content {
padding-top: 0.1em;
color: #222;
clear: both;
}
.tasty-recipes-entry-header .tasty-recipes-buttons {
margin-top: 1em;
margin-bottom: 1em;
width: 100%;
}
.tasty-recipes-entry-header .tasty-recipes-buttons:after {
content: ” “;
display: block;
clear: both;
}
.tasty-recipes-entry-header .tasty-recipes-button-wrap {
box-sizing: border-box;
}
.tasty-recipes-entry-header .tasty-recipes-buttons a {
text-align: center;
display: block;
background-color: #934d9e;
font-size: 0.8em;
line-height: 1.375em;
font-weight: bold;
padding: 5px 0;
margin-top: 2px;
border: 1px solid #6C0477;
border-radius: 0;
text-decoration: none;
color: #FFFFFF;
}
.tasty-recipes-entry-header .tasty-recipes-buttons .button:hover {
background-color: #8a0b96;
border: 1px solid #6C0477;
color: #FFFFFF;
opacity: 1;
}
.tasty-recipes-entry-content a img {
box-shadow: none;
-webkit-box-shadow: none;
}
.tasty-recipes-entry-header .tasty-recipes-buttons a:hover {
background-color: #979599;
text-decoration: none;
}
.tasty-recipes-entry-header .tasty-recipes-buttons img {
vertical-align: top;
}
.tasty-recipes-entry-header .tasty-recipes-buttons img.svg-print,
.tasty-recipes-entry-header .tasty-recipes-buttons img.svg-pinterest {
height: 1.25em;
margin-right: .375em;
margin-bottom: 0;
background: none;
display: inline-block;
box-shadow: none;
}
.tasty-recipes-entry-content h3 {
color: initial;
}
.tasty-recipes-entry-content h4 {
font-size: 1em;
padding-top: 0;
margin-bottom: 1.5em;
margin-top: 1.5em;
}
.tasty-recipes-entry-content hr {
background-color: #eee;
border: 1px solid #eee;
margin-top: 1em;
margin-bottom: 1em;
}
.tasty-recipes-entry-content button[name=”tasty-recipes-video-toggle”] {
cursor: pointer;
}
.tasty-recipes-entry-content .tasty-recipes-description,
.tasty-recipes-entry-content .tasty-recipes-ingredients,
.tasty-recipes-entry-content .tasty-recipes-instructions {
padding-left: 2em;
padding-right: 2em;
}
.tasty-recipes-entry-content .tasty-recipes-description p {
margin-bottom: 1em;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul,
.tasty-recipes-entry-content .tasty-recipes-instructions ul {
list-style-type: none;
margin-left: 0;
margin-bottom: 1.5em;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul li,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li {
margin-bottom: .625em;
list-style-type: none;
position: relative;
margin-left: 2.5em;
line-height: 1.46;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li:before {
background-color: #934d9e;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: .5em;
width: .5em;
display: block;
content: ” “;
left: -1.25em;
top: .375em;
position: absolute;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
counter-reset:li;
margin-left: 0;
padding: 0;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol li,
.tasty-recipes-entry-content .tasty-recipes-instructions ol li {
list-style-type: none;
position: relative;
margin-bottom: 1em;
margin-left: 2.5em;
line-height: 1.46;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ol li:before {
content:counter(li);
counter-increment: li;
position: absolute;
background-color: #934d9e;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.6em;
width: 1.6em;
color: #FFF;
left: -1.25em;
transform: translateX(-50%);
line-height: 1.6em;
font-size: .8em;
text-align: center;
top: .1875em;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
margin-left: 0;
}
.tasty-recipes-entry-content .tasty-recipes-ingredients ol li,
.tasty-recipes-entry-content .tasty-recipes-instructions ol li {
}
}
.tasty-recipes-entry-content .tasty-recipes-notes,
.tasty-recipes-entry-content .tasty-recipes-nutrition {
padding-bottom: 1.25em;
padding-left: 2em;
padding-right: 2em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol {
counter-reset:li;
margin-left: 0;
padding: 0;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes ul {
margin-left: 0;
padding: 0;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-left: 1.5625em;
padding-right: 1.5625em;
padding-top: 1.25em;
padding-bottom: 1.25em;
position: relative;
margin-bottom: 1.5em;
list-style-type: none;
}
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-left: 2.5em;
margin-left: 0;
margin-bottom: 0;
}
.tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-entry-content .tasty-recipes-notes ul li:before {
content: “i”;
display: block;
background-color: #8a0b96;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.6em;
width: 1.6em;
font-size: .8em;
line-height: 1.6em;
text-align: center;
color: #FFF;
position: absolute;
left: 1.167em;
top: 2.1em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol li:before {
content:counter(li);
counter-increment: li;
position: absolute;
background-color: #aaaaaa;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #FFF;
left: 2em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: .6875em;
text-align: center;
top: 2.3em;
}
.tasty-recipes-entry-content .tasty-recipes-notes p:last-child {
margin-bottom: 0;
}
.tasty-recipes-nutrifox {
text-align: center;
margin: 0;
}
.tasty-recipes-nutrifox iframe {
width: 100%;
display: block;
margin: 0;
}
.tasty-recipes-entry-content .tasty-recipes-nutrition ul li {
float: none;
line-height: 2em;
list-style-type: none;
margin-left: 0;
padding-left: 0.833em;
}
.tasty-recipes-entry-content .tasty-recipes-keywords {
margin: 15px;
}
.tasty-recipes-entry-footer {
background-color: #fff;
padding-top: 1.5625em;
padding-bottom: 1.25em;
padding-left: 2.5em;
padding-right: 2.5em;
text-align: center;
}
.tasty-recipes-entry-footer .tasty-recipes-footer-content {
display: inline-block;
}
.tasty-recipes-entry-footer img {
width: 65px;
}
.tasty-recipes-entry-footer h3 {
font-size: 1.25em;
line-height: 2.25em;
margin-top: .5em;
margin-bottom: .125em;
padding: 0;
line-height: 1em;
}
.tasty-recipes-entry-footer p {
margin-bottom: 0;
font-size: .75em;
}
.tasty-recipes-entry-footer p a {
text-decoration: underline;
box-shadow: none;
border-bottom: none;
}
.tasty-recipes-entry-footer:after {
content: ” “;
display: block;
clear:both;
}
@media only screen and (max-width: 520px) {
.tasty-recipes-entry-footer h3 {
margin-top: .5em;
margin-bottom: .5em;
}
.tasty-recipes-entry-footer {
text-align: center;
}
}
@media only screen and (min-width: 520px) {
.tasty-recipes-entry-footer img {
float: left;
}
.tasty-recipes-entry-footer h3,
.tasty-recipes-entry-footer p {
margin-left: 90px;
clear: none;
text-align: left;
}
}
.clearfix:after {
clear: both;
content: ” “;
display: table;
}
/* Print view styles */
.tasty-recipes-print-view .tasty-recipes-print-button {
display: inline-block;
}
.tasty-recipes-print {
padding:0;
}
.tasty-recipes-print-view .tasty-recipes {
margin-top: 1em;
}
.tasty-recipes-print .tasty-recipes-entry-header {
background-color: inherit;
color: inherit;
padding-bottom: 0;
padding-left: 1em;
padding-right: 1em;
}
.tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: 0;
}
.tasty-recipes-print .tasty-recipes-entry-header h2 {
color: inherit;
margin-bottom: .5em;
}
.tasty-recipes-print .tasty-recipes-entry-header hr {
display: none;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-rating-stars span {
color: #000;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul {
padding: 0;
clear: both;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li {
line-height: 1.8em;
margin-bottom: 0;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
display: none;
}
.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul {
clear: none;
}
.tasty-recipes-print-view .tasty-recipes,
.tasty-recipes-print-view .tasty-recipes-entry-content {
background: #fff;
}
.tasty-recipes-print-view .tasty-recipes-entry-header .tasty-recipes-header-content {
min-height: 150px;
}
.tasty-recipes-print-view .tasty-recipes-source-link {
text-align: center;
}
.tasty-recipes-print-view .tasty-recipes,
.tasty-recipes-print-view .tasty-recipes-entry-content {
font-size: 0.8rem;
}
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-ingredients ul li,
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-instructions ul li {
line-height: 1;
}
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-ingredients ol li,
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-instructions ol li {
margin-bottom: 5px;
}
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-bottom: 0;
padding-top: 0;
}
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-print-view .tasty-recipes-entry-content .tasty-recipes-notes ul li:before {
top: 0;
}
Pecan Pie Muffins
Description:
These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!
Ingredients:
1 cup chopped pecans
3/4 cup light brown sugar
1/2 cup all purpose flour
10 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 eggs, whisked
1/2 cup mini chocolate chips
Instructions
Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
Fill muffin tins with batter evenly and bake for 20 – 25 minutes.
Transfer to a wire rack to cool. Can be served warm or at room temperature.
Notes:
*I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.
Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.
Keywords:: cookies and cups, pecan pie muffins, pecan pie, side dish, muffins, breakfast
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