PECAN PIE MUFFINS

Pie for breakfast? These are delicious pecan pie-inspired muffins bursting with delicious streusel.

Ingredients Streusel 1/2cup Gold Medal™ all-purpose flour 1/2cup packed brown sugar 1/4cup cold butter, cut in small pieces 2/3cup chopped pecans Muffins 1 1/2 cups Gold Medal™ all-purpose flour 3/4cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 eggs, beaten 1cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla Make With Gold Medal Flour Steps 1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside. 2 In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened. 3 To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter. 4 Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm. Tips from the Betty Crocker Kitchens tip 1 Stir streusel mixture occasionally as scooping to ensure even distribution of pecans throughout. tip 2 Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins. tip 3 Unlike most muffin recipes that tell you to fill the muffin cups two-thirds full, it’s important to fill the cups in this recipe to the top for best results. Nutrition 340 Calories, 18g Total Fat, 4g Protein, 39g Total Carbohydrate, 22g Sugars