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Sweet Potato Biscuits

ha scritto per te admin 19 Giugno 2023, 10:00

Real mashed sweet potatoes take these fluffy Sweet Potato Biscuits to a whole new level of tenderness. These easy homemade biscuits are sweet, flaky, and melt-in-your-mouth, perfect with honey butter or pimento cheese!

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Tender and Flaky Sweet Potato Biscuits
If there ever was a must-bake biscuit recipe, I think I’ve found it. And that’s saying something because biscuits are kind of a thing around here. I love my traditional Skillet Biscuits, which always have a place on my table whether it’s weekend brunch or Thanksgiving dinner.
Adding sweet potato to the mix was an unexpected twist I never knew I needed. I traveled to North Carolina not too long ago and Sweet Potato Biscuits were on the menu at a restaurant we visited. They were so great that I knew I needed to recreate them at home. And now they’ve definitely gone into our regular rotation!
This simple biscuit recipe has a subtle, irresistible sweetness from the sweet potatoes and a hint of sugar. They’re perfect all year long, but in the fall time these will be extra delicious with a pinch of pumpkin pie spice!
Why You’ll Love This Biscuit Recipe
These tender sweet potato biscuits are about to change your life. Here’s why:

Easy. These sweet potato biscuits are the easiest to make with only 5 ingredients. Using self-rising flour means there’s no need for additional leavening.
Versatile. Homemade biscuits make the perfect side dish for breakfast, lunch, and dinner! Whip up a batch of soft sweet potato biscuits for the holidays, or any time of the year.
Sweet, cozy flavor. Mashed sweet potato brings a unique, cozy flavor and lovely orange color to buttermilk biscuits. These are perfect for fall baking! You could even spice them up with cinnamon or nutmeg, see further on for easy variations.

What You’ll Need
You can count the ingredients for these sweet potato biscuits on one hand! I outline them below. Be sure to scroll to the recipe card below the post for the full ingredients and recipe details.

Flour and Sugar: For this biscuit recipe, I use self-rising flour and regular granulated sugar. Adding a bit of sugar makes these a little sweeter, and boosts the flavor of the sweet potatoes.
Butter: Make sure to use cold, salted butter. Cutting it into cubes will make it easier to mix with the other biscuit ingredients. I also like to brush the tops of freshly baked sweet potato biscuits with a bit of additional melted butter.
Mashed Sweet Potatoes: You’ll need about two medium-sized fresh sweet potatoes, cooked, cooled, and mashed before your start. See below for preparation notes!
Buttermilk: Like your butter, you’ll want your buttermilk cold from the fridge. If you don’t have buttermilk, it’s easy to make your own.

Preparing the Sweet Potatoes
Before you make your biscuits, you’ll need some mashed sweet potatoes. This is easy to do by boiling them on the stove, roasting the sweet potatoes in the oven, or cooking the sweet potatoes in the microwave. These biscuits are also a great way to use up leftover baked sweet potatoes.
My preferred method is baking the sweet potatoes. Simply scrub your sweet potatoes clean and bake them in the oven at 400ºF for 45-55 minutes, until they’re soft.
Whichever way you go about cooking your sweet potatoes, once they’re done, squeeze them out of their jackets and use a fork to mash them. Make sure that you allow the puree to cool completely before making your biscuits.
How to Make Sweet Potato Biscuits
This recipe makes enough dough to comfortably fit 10 biscuits inside a 12-inch cast iron skillet (see my tips below and the recipe card for notes on other sizes). While your oven preheats to 450ºF, grease your skillet, and then get started on the biscuit dough:

Combine the butter and dry ingredients. Whisk the flour and sugar together, then cut in the cold butter cubes. You can do this using two forks, or a pastry blender. You want the mixture to be crumbly with small pieces of butter throughout.
Add the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then combine this with the dough. Do your best to not overwork the biscuit dough. We want all those small pockets of butter to stay intact for tender, flaky biscuits.

Knead. Now, on a floured surface, fold the dough over itself a few times to create the layers. Then, use your hands to press the dough out into a disc (aim for about 1 ½ inches thick).

Shape the biscuits. Finally, cut out the dough using a round biscuit cutter, and arrange the biscuits inside your greased skillet. It’s fine if the biscuits are touching the pan.
Bake. Pop those babies into your preheated oven. Bake the biscuits for 20-25 minutes, until they’re golden, then take them out, brush the tops with melted butter, and serve.

Tips for The Best Biscuits
If you’re wary of making your own biscuits, I’ve got your back. Once upon a time, I was no stranger to the fear of my homemade biscuits turning out like hockey pucks, too! But I promise, with a bit of practice, this recipe, and some helpful tips below, you’re going to nail it.

Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are essential for the best flaky biscuits. This is why it’s also important to cool your mashed sweet potatoes completely before adding them to the dough.
Don’t overwork the dough. It’s worth repeating, but make sure that you don’t handle the dough too much when mixing and kneading. Overworking activates the gluten in the dough, which leads to dense biscuits.
Don’t twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which prevents them from puffing up. Instead, press the cutter firmly into the dough.
Different skillet sizes: You can make these sweet potato biscuits in a 10-inch skillet, though you’ll have 2 biscuits left over. If you’d like, you can bake the extra two in a smaller baking pan at the same time. Alternatively, bake your biscuits in two 8-inch skillets.
Try adding spices. For an even cozier fall or holiday spin on these sweet potato biscuits, why not try adding cinnamon, nutmeg, or mixed spice to the dough. The spices play off of the sweet potato perfectly!

Common Questions
What’s the secret to light and flaky biscuits? The first key to flaky biscuits is cold ingredients. Keep your ingredients in the fridge until you’re ready to use them, and if you’re baking in a warm kitchen, refrigerate your biscuits before you bake them. Another rule is to not overwork the dough, as this yields a tough, dense biscuit. Can I use canned sweet potato puree? If you’re pressed for time, yes, it’s fine to make these biscuits with canned sweet potato puree. I recommend passing canned puree through a fine mesh sieve to drain any excess water.

What to With Serve Sweet Potato Biscuits
These sweet potato biscuits make wonderful breakfast biscuits, warmed up and spread with a pat of butter. I like to drizzle mine with maple syrup or honey. Of course, old-fashioned biscuits of any kind are a classic side for Southern cooking! Try these ideas:

How to Store and Reheat Leftovers
Store leftover sweet potato biscuits airtight at room temperature for up to 3 days. Reheat these biscuits in the oven for a few minutes, or in the toaster.
Can I Freeze Sweet Potato Biscuits?
Yes! The baked and cooled biscuits can be stored in an airtight container or freezer bag and kept frozen for up to 3 months. Defrost your biscuits in the fridge or at room temperature before reheating and serving.
More Homemade Biscuit Recipes

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Sweet Potato Biscuits

Author: Shelly

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 10 biscuits 1x

Category: Breads

Method: Oven

Cuisine: American

Description

Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.

Ingredients

Scale
1x2x3x

3 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup cold salted butter, cut into small cubes
1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
3/4 cup cold buttermilk
2 tablespoons salted butter, melted

Instructions

Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
Remove the pan from the oven and immediately brush with melted butter.

Notes

Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.

Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits

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7UP Biscuits
ha scritto per te admin 24 Ottobre 2022, 12:35
These buttery homemade 7UP Biscuits only need 4 ingredients! Made with Bisquick and the delicious tanginess of sour cream, these tender biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam.
If you don’t have 7UP try my Butter Swim Biscuit Recipe.
Table of Contents
Tender Homemade 7UP Biscuits
We may or may not be slightly obsessed with biscuits in this household. From my all-time best Skillet Biscuits to insanely light and fluffy Angel Biscuits, to these savory Cheddar Bay Biscuits, there are a few biscuit recipes floating around this blog. I love them all and make them often.
The latest recipe to hit my weekly rotation is this one for the most incredible 7UP biscuits! Light, fluffy, airy, tender, moist – insert appropriate adjective for AWESOME – plus, a hint of sweetness. All of the above describes these scrumptious 7UP biscuits. One whiff of these as they came out of the oven and I knew I was in for something special. Serve these biscuits warm and buttered up after they’re baked, drench them with stews and chilis, or turn them into your favorite recipe for biscuits and gravy. Any way you slice them, you won’t be disappointed!
Why Use 7UP in Biscuits?
Because it’s carbonated, 7UP takes the place of other leavening agents in baking. Instead of baking soda or baking powder, the carbonation in the soda helps these biscuits rise and puff up as they bake. The result is a biscuit with a delicious fine crumb and moist, light texture!
To see 7UP in action in another easy baking idea, check out my recipe for 7UP Cake.
Recipe Ingredients
These are basically 3-ingredient biscuits, with the addition of 7UP to get them nice and fluffy! Below is an overview of the ingredients, and be sure to have a little scroll down to the recipe card for the full amounts:
Bisquick: Yes, these are Bisquick biscuits! If you’ve never baked with Bisquick before, this is sort of the biscuit equivalent of a boxed cake mix. It’s a “shortcut ingredient,” made from a blend of flour, salt, leavening, and fat. If you don’t have it handy, you can make your own! See the tips section below for more details.Sour Cream: This recipe brings sour cream into the mix for added moisture and tang. 7UP: Even though these are called 7UP biscuits, this recipe will work with Sprite or any other clear, highly carbonated soda. Butter: These biscuits are baked in a pool of butter. You read that right! They’re sort of halfway to a swim biscuit, and by the time the dough bakes up you’re left with an exceptionally buttery, flaky texture.
How to Make 7Up Biscuits
It doesn’t take long to have a batch of these 7UP biscuits on the table. Just one more reason to love ‘em! The recipe comes together in a flash:
Combine the Ingredients: To make your biscuit dough, combine Bisquick with sour cream and 7UP in a large bowl. Give it a mix until the ingredients are just combined.
Cut Out the Dough: Give a clean, flat work surface a light dusting with more Bisquick. Next, press the biscuit dough out to about a half-inch in thickness. Use a biscuit cutter or a knife to cut 8 biscuits from the dough.
Prepare the Pan: Dump a bit of melted butter into a 9×9-inch baking pan. Arrange the biscuits in a single layer right on top of the butter.
Bake: Pop those buttery beauties into a 450ºF oven for about 10 minutes or so, until they’re golden. Right as you take them out, brush the biscuits with more melted butter. Voilà! Serve them warm and prepare to swoon. See below for easy serving suggestions!
Tips for the Best Biscuits
This recipe is awesome mainly because it’s so darn easy! Here are some extra tips to ensure that your biscuits will turn out the picture of perfection:
Swap Out the Soda: If you don’t have 7UP in the fridge, you’re welcome to use any clear soda for this recipe. Sprite will also do the trick!If You Don’t Have Bisquick: Don’t panic. Make your own with an easy mix of pantry staples! Sift together 2 cups of all-purpose flour with 3 teaspoons baking powder, and ½ teaspoon kosher salt. Cut in 2 tablespoons of room temperature butter or shortening, making sure the flour is well coated. Tada! Homemade bisquick, no sweat.
Serving Suggestions
Breakfast, brunch, lunch, or dinner, these 7UP biscuits make the best stand-alone treat or easy side dish. Freshly baked from the oven, you can’t beat a tender 7UP biscuit smothered in butter or jam, or drizzled with honey. Next to a cup of coffee, it’s my breakfast of dreams!
As a simple side dish, pair your biscuits with any of the following dinner ideas:
You can also use these biscuits in all your favorite biscuit-centric recipes! Transform your 7UP biscuits into biscuits and gravy, make them into breakfast sandwiches, or fill them with ingredients like chicken parm or cheeseburger fixings for easy biscuit sliders.
How to Store
These 7UP biscuits will keep at room temperature for up to 2 days. Seal them inside a resealable bag or airitight container on the countertop so that they maintain the most freshness. Biscuits can also be kept in the fridge for an extra day or two, though the texture won’t be quite as crisp and fluffy. However, something tells me you won’t have any issues finishing a batch of these biscuits before then!
You can also freeze your biscuits airtight for up to 30 days. Thaw them at room temperature before serving, and see below for reheating tips.
The Best Way to Reheat Biscuits
The best way to reheat homemade biscuits is to pop them back into the oven! Line a baking sheet with parchment paper and place the biscuits onto the sheet and into the oven at 350ºF. Reheat them for about 5 minutes, or until warmed through.
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7UP Biscuits
Author: Shelly
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 biscuits 1x
Category: Side Dish
Method: Oven
Cuisine: American
Description
These buttery homemade 7UP Biscuits only need 4 ingredients! Soft and tender Bisquick biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam.
Ingredients
Scale
1x2x3x
2 1/3 cups Bisquick, plus 1 tablespoon to dust countertop
1/2 cup sour cream
1/2 cup 7Up (you can use Sprite as well, see note)
1/4 cup butter, melted
2 tablespoons butter, melted
Instructions
Preheat the oven to 450°F.
In a large bowl, combine 2 1/3 cups of Bisquick, sour cream, and 7UP. Mix until just combined.
Dust a clean countertop with the remaining 1 tablespoon of Bisquick. Transfer dough to the countertop and press out into a 1- inch thick circle. Using a 3- inch round biscuit cutter (or knife), cut the dough into 8 biscuits.
Pour 1/4 cup melted butter into the bottom of a 9×9 pan. Place biscuits into the pan directly into the melted butter.
Bake for 10 minutes, or until golden brown. Brush with the remaining 2 tablespoons of melted butter.
Serve warm.
Notes
You can use any clear soda for this recipe.
Keywords: biscuits with 7up, bisquick biscuit recipe, homemade biscuits
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Butter Swim Biscuits
ha scritto per te admin 17 Agosto 2022, 12:23
Every household needs a great biscuit recipe. Let these heavenly Butter Swim Biscuits be yours! Baked golden in butter, these homemade buttermilk biscuits are soft, flaky and moist with crispy edges.
If you love biscuits, don’t forget to try my Skillet Biscuits recipe. They are an ALL TIME favorite in my house!
Table of Contents
Soft and Buttery Homemade Biscuits
These biscuits are literally swimming in butter. Butter underneath, butter on top, made with buttermilk – all this to say, these homemade biscuits taste DELICIOUS. Soft butter swim biscuits are one of our favorite sides. These buttermilk biscuits are tender and moist beneath a buttery, crisp surface, ready in 30 minutes or less! Sweet enough to spread with jam for breakfast, yet also perfect for soaking up the savory flavors of chilis and stews.
What’s Special About Butter Swim Biscuits?
What is a butter swim biscuit, you ask? These classic biscuits are special in that they’re exceptionally moist, soft, and full of flavor. This is because they’re cooked in butter that steams as the dough bakes, trapping pockets of air inside. Thanks to these air pockets, as the dough cools off, you’re left with a biscuit that’s crazy-light and flaky in texture. I like to think of a butter swim biscuit as a croissant’s hearty, pan-baked, low-maintenance cousin.
Ingredients You’ll Need
You’ll need just six ingredients to make these simple and incredibly tasty butter swim biscuits from scratch. Here’s an overview, with the full details waiting in the recipe card:
Butter: I use salted butter for this recipe for the extra flavor. All Purpose Flour: I use regular all-purpose flour for the most consistent results.Baking Powder: You can’t have light, fluffy biscuits without it!Granulated Sugar: Sugar gives these buttery biscuits just a hint of sweetness.Kosher SaltButtermilk: Buttermilk brings all its glorious sweet-tangy flavor to these butter swim biscuits. You can use store bought buttermilk, or see the tips section later on for an easy substitute.
How to Make the Best Buttermilk Biscuits
This flaky biscuit recipe is SO easy. I can’t wait for you to try it for yourself. Here’s what you need to do:
Melt the Butter: First, you’ll warm up the pan and melt the first butter layer. While you prepare the biscuit batter, place the cubed butter into a 9×9 baking pan and pop the pan in the oven while it preheats. Make sure to check on it every so often, to make sure the butter doesn’t overheat.
Make the Batter: Whisk together the dry ingredients, and then add in the buttermilk. Use a wooden spoon to bring the batter together into a stick dough. Be careful to not over mix!
Assemble the Biscuits: Take your pan with the melted butter out of the oven, and transfer the biscuit dough into the pan over top of the butter. Spread the dough out to the sides using a spatula or the wooden spoon from earlier. Lastly, cover the top of the biscuit dough with additional melted butter – this helps the dough bake up all delicious and golden.
Bake: Before you place the biscuits into the oven, use a knife to cut the unbaked dough into 9 even-sized squares. Finally, you’ll send your butter swim biscuits back for a quick dip in the oven (about 20 minutes or so), until the tops are crisp and golden brown.
Tips for Success
These butter swim biscuits are some of the most fluffy and delicious biscuits I’ve ever tasted. Here are some tips to make sure yours come out just as irresistible:
Don’t Burn the Butter: Not all ovens are the same, so keep an eye on your butter while it’s melting in the baking pan. You don’t want boiling butter, just nicely melted.Serve Warm: These biscuits are best served warm from the oven, or at least warmed back up before serving to really taste the buttery goodness.Use a Different Pan: If you prefer a thicker biscuit, you can bake these in an 8×8 pan. Just follow the recipe as directed and increase the baking time to 20 to 23 minutes instead. See the variations section below for more ways to adapt this recipe!No Buttermilk in the Fridge?: No problem. You can make an easy substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it rest for 5 minutes and voila! Buttermilk in a pinch.
Variation Ideas
Sure, these biscuits are living their best life just as they are. But mixing it up a little never hurts. Here are some variation ideas for butter swim biscuits:
Thicker Biscuits: As mentioned in the section above, making this recipe in an 8×8 baking dish will yield a thicker biscuit. Don’t forget to increase the baking time!Herbed Butter Biscuits: Stir your choice of fresh herbs into the butter before melting and baking. Good options are thyme, rosemary, tarragon, and fennel seeds.Gluten Free Biscuits: These buttermilk biscuits can easily be made gluten free by swapping the regular all-purpose flour for gluten free flours.
Serving Suggestions
If the thought of these butter swim biscuits has you salivating already, just wait until you see them in action. Here are some simple and scrumptious ways to enjoy your butter biscuits:
Serve these at breakfast sliced open and smeared with fruit jam or preserves, or drizzled with maple syrup.Use these biscuits to make extra buttery, mini breakfast sandwiches. Top them with an egg cooked to your liking, along with crispy bacon and melted cheese. Or use these biscuits in place of the Hawaiian rolls in this recipe for Maple Sausage Breakfast Sliders. Send your biscuits swimming again, this time in white sausage gravy, for easy homemade biscuits and gravy.These buttery crisp biscuits are wonderful to serve with hearty soups, stews, chili, and saucy dishes as a way to mop up all the flavor. We love to serve them with Old Fashioned Brunswick Stew, Chunky Beef Chili and Slow Cooker Beef Tips. They’re also just as delicious as a bread side next to Crockpot Mashed Potatoes, Crispy Air Fryer Chicken Tenders, and Air Fryer Asparagus or other roasted veggies as a family-friendly meal. Enjoy these biscuits topped with Apple Cider Caramel Sauce for a sweet and buttery treat.
Storage and Reheating
Leftover butter swim biscuits are easy to keep in the fridge for up to 4 to 5 days. Just place them in an airtight container, and reheat them whenever you’re craving something buttery and delicious (in my case, this is all the time, but I digress).
To reheat the biscuits, pop them back into the oven on low for about 10 minutes until they’re warmed through. Otherwise the microwave can speed things up, just reheat the biscuits on high for 30 seconds or so.
Can I Freeze These?
Yes! To freeze these butter swim biscuits, I like to wrap them individually in foil or plastic wrap, and then place them together into a freezer bag. When stored airtight, they’ll keep frozen for up to 2 months. Thaw the butter biscuits in the fridge overnight or on the countertop for a bit before reheating and serving.
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Butter Swim Biscuits
Author: Shelly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 9 biscuits 1x
Category: Bread
Method: Oven
Cuisine: American
Description
Baked golden in butter, these heavenly Butter Swim Biscuits are soft and moist with crispy edges. The ultimate buttermilk biscuit recipe!
Ingredients
Scale
1x2x3x
1/2 cup salted butter, plus additional melted butter for pouring on top of the batter
2 1/2 cups all purpose flour
4 teaspoons baking powder
4 teaspoons granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
Instructions
Place butter in a 9×9 pan. Turn the oven to preheat to 450°F. Place the pan in the oven as it preheats allowing the butter to melt and the pan to heat up.
In a large bowl whisk together the flour, baking powder, sugar, and salt.
Add in the buttermilk and using a wooden spoon, stir together to combine. A sticky dough will form.
Remove the pan from the oven when the butter has melted and spread the dough on top of the melted butter in the pan. Use the spoon or a spatula to evenly spread the dough out to the sides of the pan. Cover the top of the batter with additional melted butter, this helps the top bake up golden.
Using a knife cut the raw dough into 9 biscuits before baking. Place the pan back in the oven and bake for 18 – 20 minutes until golden brown.
Notes
Best served warm.
You can also bake these in an 8×8 pan for a thicker biscuit. Follow the instructions as written but increase the bake time to 20 – 23 minutes.
Keywords: buttermilk biscuits, butter biscuits, homemade buttermilk biscuits
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Pecan Pie Muffins
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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:
Print
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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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