We took a cue from Hummingbird Excessive blogger Michelle Lopez and left each different cup of the muffin pan empty for max doming and rise to those muffins.
Cream Cheese-Stuffed Pecan Pie Muffins
Makes 6 muffins
Components
- 1â…“ cups (167 grams) all-purpose flour
- 1¾ teaspoons (8.75 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (1 gram) floor nutmeg
- ½ cup (110 grams) firmly packed gentle brown sugar
- â…“ cup (80 grams) entire milk, room temperature
- â…“ cup (75 grams) impartial oil
- 1 massive egg (50 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (57 grams) coarsely chopped pecans*
- Cream Cheese Filling (recipe follows)
- Pecan Pie Glaze (recipe follows)
Directions
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Preheat oven to 375°F (190°C). Spray 6 alternating cups of a 12-cup muffin pan with baking spray with flour.
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In a medium bowl, whisk collectively flour, baking powder, salt, and nutmeg.
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In a big bowl, whisk collectively brown sugar, milk, oil, egg, and vanilla. Progressively add flour combination, stirring till virtually mixed. Add pecans, and stir till mixed and no dry streaks stay.
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Spoon 2½ tablespoons (39 grams) batter into every ready muffin cup. Spoon 2½ teaspoons (12.5 grams) Cream Cheese Filling into middle of batter in every cup. High every with 2½ tablespoons (39 grams) batter. Fill empty muffin cups about two-thirds full with water. (See Notice.)
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Bake till browned and domed and a picket decide inserted in middle comes out with a couple of moist crumbs, 15 to 18 minutes. Let cool in pan on a wire rack for 10 minutes. Take away from pan, and prime every with 2 tablespoons (45 grams) Pecan Pie Glaze. Let stand till glaze units, about 5 minutes. Retailer in an hermetic container for as much as 3 days.
Notes
*We used Schermer Pecans.
Notice: Including water to the empty muffin cups helps preserve your pan from warping within the oven.
Cream Cheese Filling
Makes â…“ cup
Components
- 3 ounces (86 grams) cream cheese, softened
- 2 teaspoons (6 grams) all-purpose flour
- 2 teaspoons (8 teaspoons) granulated sugar
- 1 teaspoon (5 grams) entire milk
- ¼ teaspoon (1 gram) vanilla extract
Directions
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In a small bowl, whisk cream cheese till easy. Add flour and sugar, whisking till easy and sugar dissolves. Whisk in milk and vanilla. Use instantly, or refrigerate till prepared to make use of.
Pecan Pie Glaze
Makes 1 cup
Components
- ½ cup (110 grams) firmly packed gentle brown sugar
- 2 tablespoons (28 grams) unsalted butter, room temperature
- 2 tablespoons (30 grams) heavy whipping cream, room temperature
- ¼ cup (28 grams) finely chopped pecans
Directions
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In a medium heavy-bottomed saucepan, deliver brown sugar and butter to a boil over medium warmth, stirring ceaselessly till sugar dissolves. Progressively stir in cream. Take away from warmth, and stir in pecans. Use instantly. (See Notice.)
Notes
Notice: Use the glaze as quickly as you make it; it corporations up shortly because it cools.
The publish Cream Cheese-Stuffed Pecan Pie Muffins first appeared on Bake from Scratch.
