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Recipe: Upside-Down Sticky Pecan Muffins

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Craving a sticky-sweet pecan bun but need it like . . . right now? These muffins will hit the spot. A buttery brown sugar, honey, and pecan topping is baked at the bottom of a moist sour cream muffin, then flipped over after baking to reveal the gooey, nutty, topping. Don’t be tempted to skip the cupcake liners—the pecan topping may bubble over the sides without them. These are absolutely amazing served warm. Wrap well and store at room temperature up to two days.

Makes 12

Pecan Topping:
6 tablespoons (3 ounces or 85 grams) unsalted butter, melted
1/4 cup plus 2 tablespoons (22/3 ounces or 75 grams) packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup (60 mL) honey
1 cup (4 ounces or 115 grams) pecans, chopped

Muffin batter:
8 tablespoons (4 ounces or 115 grams) unsalted butter, softened
1/2 cup (31/2 ounces or 100 grams) granulated sugar
3 tablespoons packed dark brown sugar
1/2 teaspoon salt
1 large egg plus 1 large egg yolk
2/3 cup (160 mL) sour cream
2 teaspoons vanilla extract
1 1/2 cups (7 1/2 ounces or 215 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (1 ounce or 28 grams) pecans, chopped

Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. Set the muffin pan on a baking sheet.

To make the topping:
In a large bowl, whisk the melted butter with the brown sugar, salt, cinnamon, and honey until the mixture is smooth. Stir in the nuts and spoon into the cupcake liners.

To make the batter:
Using the same large bowl, whisk the butter, granulated sugar, brown sugar, salt, egg, and egg yolk, sour cream, and vanilla until combined.

Add the flour, baking powder, and baking soda to the bowl, and stir until just combined. Stir in the chopped nuts.
Scoop the batter into the cups. Spread the batter so that it covers the pecan mixture. Bake until golden and firm, about 17 to 19 minutes.

Let the muffins cool in the pan for 10 minutes, then transfer to a serving platter.
While still warm but not hot, flip the muffins over and carefully remove the paper liner (it may be hot). Spoon any of the pecan mixture from the paper cup onto the muffin. Serve warm or at room temperature.

Take care to not over bake these muffins. If left in the oven too long, the pecan mixture may bubble over the sides of the pan.

Recipe reprinted with permission from ONE BOWL BAKING: SIMPLE, FROM SCRATCH RECIPES FOR DELICIOUS DESSERTS © 2013 by Yvonne Ruperti, Running Press, a member of the Perseus Books Group.

See also, One Bowl Baking: Delicious dessert recipes by Yvonne Ruperti and Recipe: Juicy Mango-Raspberry Crumble Tart

Yvonne Ruperti

Yvonne Ruperti

About the Author:
Yvonne Ruperti appeared on the Emmy-nominated cooking show America’s Test Kitchen for three seasons and was a recipe developer and writer for Cook’s Illustrated magazine. She writes for the blog, Serious Eats, and is the author of The Complete Idiot’s Guide to Easy Artisan Bread. She currently splits her time between Singapore, where she is tasting and experimenting with local ingredients, and New York City. Follow her on Twitter @yvonneruperti.

Author: Javan Ng

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