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–+ servings

Pecan Sticky Bundtlette Muffins

Sue Lau
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Prep Time 15 minutes
Cook Time 25 minutes
Course Bread, Muffins
Cuisine American
Servings 6

Equipment

  • Nordic Ware 6-Cavity Bundtlette Pan

Ingredients
  

Muffin Batter:

  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons cooled melted butter
  • 1/2 teaspoon vanilla extract

Pecan Topping:

  • 1/2 cup chopped pecans
  • 1/4 cup melted butter
  • 1/4 cup brown sugar

Other:

  • Caramel syrup or topping

Instructions
 

  • Preheat oven to 350°F.
  • Spray Bundtlette pan with Baker's release spray.
  • Drizzle half of the melted butter for the topping into the muffin cavities and sprinkle with half the brown sugar.
  • Divide pecans among the cups.
  • Top the pecans again with brown sugar and a drizzle of butter.
  • Mix together the dry ingredients for the muffins and in another small bowl, the wet ingredients,a nd then stir together to mix.
  • Add batter to the Bundtlette pan.
  • Bake for 25 minutes.
  • Immediately invert Bundtlette pan onto a cookie sheet lined with nonstick foil and let rest undisturbed for 2 minutes.
  • Carefully lift away the pan.
  • Serve muffins warm drizzled with caramel syrup.

Notes

From the kitchen of palatablepastime.com
Keyword Bundtlette, Pecan Sticky Muffins
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