Brown Butter Toasted Pecan Muffins

The sweetness of dark brown sugar and cinnamon mixed with the richness of browned butter and toasted pecans, will give these tender muffins a permanent place in your collection.

Prep Time15

Cook Time40

Total Time55

Servings: muffins

Calories: 326kcal

Author: Terri @ that's some good cookin'

Ingredients

Preassembly Prep:

½ cup (1 stick butter) This is for the browned butter that will be used in the muffin batter.
1 cup pecans These will be toasted and added to the muffin batter.

For the Streusel Topping:

½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon cinnamon
½ cup packed dark brown sugar
¼ cup butter (1/2 stick), melted

For the Muffins:

1½ cups all-purpose flour spooned into measuring cup, then leveled
1½ teaspoons ground cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup packed dark brown sugar
¼ cup white granulated sugar
½ cup whole milk
1 large egg
¼ cup applesauce
2 teaspoons vanilla extract

Instructions

Preheat oven to 350-degrees F. Prepare muffin tin by spraying cups with cooking spray. Set aside.

Preassembly Prep:

For the Browned Butter. In a small sauce pot, melt butter over medium heat. Cook, stirring frequently until sediments are golden brown and butter smells nutty. Remove immediately from heat and allow to cool. Set aside to be used when mixing muffin batter.
For the Toasted Pecans. In a baking pan, scatter pecans in a single layer. Bake for 10 minutes until toasted and fragrant. Cool, then chop into small pieces. Set aside to be used when mixing muffin batter.

For the Streusel:

In a small bowl, whisk together the flour, salt and cinnamon. Pour melted butter over flour mixture; stir until well mixed and crumbly. Set aside.

For the Muffins:

Increase oven temperature to 375-degrees F.
In a large mixing bowl, sift together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Whisk thoroughly. Add dark brown sugar and white sugar to flour mixture. Whisk together until well blended.
In a small mixing bowl, whisk together the browned butter (okay to use if still warm, but not hot), milk, egg, applesauce and vanilla. Add to flour mixture and stir, by hand, just until combined. Do not over mix. Add the chopped toasted pecans and stir lightly to distribute in batter.
Fill muffin cups ¾ full. Sprinkle with streusel. Bake for 15-20 minutes, just until a toothpick inserted in center of muffins comes out clean. Do not over-bake. Remove from oven and allow muffins to cool in pan. Store in an airtight container for up to three days.

Notes

Recipe by Terri @ that's some good cookin'

Nutrition