Pralines-and-Cream Pecan Caramel Muffins
Source of Recipe
From "A Passion for Baking" by Marcy Goldman
List of Ingredients
- -- Pecan Streusel Topping --
- 1 cup finely chopped pecans
- 2 Tbsp white sugar
- ½ cup firmly packed brown sugar
- 3 Tbsp butterscotch or caramel chips (optional)
- 2 Tbsp unsalted butter, cut into chunks
- .
- -- Cream Cheese Topping --
- 6 ounces cream cheese
- 1 large egg
- ¼ cup sugar
- 1 tsp vanilla extract
- .
- -- Muffin Batter --
- ½ cup unsalted butter, softened
- 1 cup firmly packed brown sugar
- ½ cup white sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup buttermilk or plain yogurt
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1/3 cup very finely chopped pecans
Instructions
- Preheat oven to 375° F. Arrange oven rack to middle position. Line a 12-cup large muffin pan with paper liners and generously spray liners with nonstick cooking spray. Place pan on a parchment paper-lined baking sheet.
- For Pecan Streusel Topping:
In a food processor, grind nuts, both sugars, and butterscotch chips, if desired, to make a fine meal. Add butter and pulse to blend. Put mixture into a mixing bowl. (This is a fine, gravelly streusel.)
- Without cleaning food processor bowl, blend cream cheese topping ingredients well, and then spoon into another bowl.
- For muffin batter:
Blend butter with both sugars in food processor until well blended; then add egg and vanilla and mix well. Add buttermilk, flour, baking powder, baking soda, salt and nuts, and blend well, making sure no unblended sugar or butter is stuck in bottom of bowl.
- Scoop some batter into each muffin cup, filling about half full. Spoon on some cream cheese topping, and then carefully add streusel. Bake 30 to 35 minutes, until muffins seem firm to the touch when gently pressed with fingertips. Let cool 5 minutes before removing from pan.
Makes 12 large muffins.
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