Chunky Pecan Muffins Recipes

PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
• Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
• Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
• Scoop into muffin tins.
• Chop the remaining pecans coarsely and sprinkle over muffin batter.
• Bake for 22-25 minutes or until a toothpick comes out clean.

CHUNKY PECAN BARS

Steps:

• In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. , Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. , Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

RHUBARB-PECAN MUFFINS

Steps:

• Combine all dry ingredients.
• Beat egg and oil; add orange juice.
• Add to flour mix.
• Add rhubarb.
• Bake 350F 25-30 min.

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

APRICOT-PECAN MUFFINS

Steps:

• Cream together butter and sugar.
• Add vanilla.
• Beat in eggs, one at a time.
• Combine dry ingredients and add to creamed mixture alternately with milk.
• Stir in nuts & apricots.
• Spoon into paper lined or greased muffin pans.
• Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.

CHUNKY PECAN PIE BARS

Steps:

• PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• FOR CRUST:.
• BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
• BAKE for 12 to 15 minutes or until lightly browned.
• FOR FILLING:.
• BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
• BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.

HONEY-PECAN MINI MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Whisk butter, honey, eggs, and vanilla extract together in a bowl.
• Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
• Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.

NIGELLA LAWSON MAPLE PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Fill a 12 cup muffin tray with paper liners or butter it.
• You can also use mini-muffins in which case it will make about 28.
• Reserve 1/4th of the chopped pecans.
• Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
• In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
• Pour the liquids into the dry mixture.
• Gently fold to mix.
• The batter can have some lumps.
• Do not overmix because these muffins can get tough.
• Spoon into the muffin tins.
• Chop the remaining nuts finely and mix with the brown sugar.
• Sprinkle a little on the top of each muffin.
• Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
• The nut topping turns golden but the muffins will be very pale.
• Remove muffins to a cooling rack.
• Serve them warm or at room temperature, may be with some more maple syrup.