Perfect Pecan Praline Muffins
by Louise Chiffonade Brescia
Makes 12 Muffins
Pecan Streusel Mixture:
6 Tablespoons flour
6 Tablespoons oats
Small pinch of salt
1/3 cup brown sugar
1 teaspoon cinnamon
1 cup roughly chopped Truly Good Foods Pecan Pralines
1/3 cup cold unsalted butter cut into small dice
Muffin Batter:
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup brown sugar
3⁄4 cup milk
1 egg
1 teaspoon vanilla
1⁄4 cup butter, melted and slightly cooled
First, prepare the streusel. Combine all streusel ingredients in a small bowl and using fingers, press mixture together until crumbly. Store covered in the refrigerator while muffin batter is being prepared.
For muffin batter...in a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, granulated and brown sugar. In a glass measure, combine the milk, egg, and vanilla and beat gently with a fork. Add to the flour mixture. Using a rubber spatula, mix with a few swift strokes. Add the melted butter. Continue mixing, thoroughly but only enough to combine.
Prepare a muffin tin with parchment squares that extend out of each muffin cup. Two half-sheets of
parchment cut into 6 squares each works nicely. Apply vegetable spray to the muffin tin and press a parchment square into each muffin cup. Spray the parchment. (If the parchment resists staying in the cup, the weight of the batter will secure it.) Scoop 3 ounces of batter into each muffin cup. Remove streusel mixture from refrigerator and gently mix it with a fork to break up large lumps. Evenly distribute the streusel topping among the muffins, gently sprinkling the mixture on top of each muffin. Do not compact the streusel into the muffin batter.
Bake in a 350°F oven for 20-25 minutes, rotating pan halfway through baking time. Muffins may be drizzled with a thin powdered sugar icing, or sprinkled with powdered sugar, if desired.
1 teaspoon vanilla
1⁄4 cup butter, melted and slightly cooled
First, prepare the streusel. Combine all streusel ingredients in a small bowl and using fingers, press mixture together until crumbly. Store covered in the refrigerator while muffin batter is being prepared.
For muffin batter...in a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, granulated and brown sugar. In a glass measure, combine the milk, egg, and vanilla and beat gently with a fork. Add to the flour mixture. Using a rubber spatula, mix with a few swift strokes. Add the melted butter. Continue mixing, thoroughly but only enough to combine.
parchment cut into 6 squares each works nicely. Apply vegetable spray to the muffin tin and press a parchment square into each muffin cup. Spray the parchment. (If the parchment resists staying in the cup, the weight of the batter will secure it.) Scoop 3 ounces of batter into each muffin cup. Remove streusel mixture from refrigerator and gently mix it with a fork to break up large lumps. Evenly distribute the streusel topping among the muffins, gently sprinkling the mixture on top of each muffin. Do not compact the streusel into the muffin batter.
Bake in a 350°F oven for 20-25 minutes, rotating pan halfway through baking time. Muffins may be drizzled with a thin powdered sugar icing, or sprinkled with powdered sugar, if desired.
No comments:
Post a Comment