Pecan Crunch Vanilla Muffins

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Fluffy whipped vanilla muffins topped with a simple vanilla glaze and toasted crunchy pecans.

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Vanilla Muffins

Vanilla muffin mix is really simple to make it features standard wet ingredients like butter, milk and vanilla combined together with your typical dry – flour, a leavener like baking powder, salt, as a flavor enhancer and fine white sugar to add body and volume to the muffin.

Vanilla Glaze

Vanilla glaze is easy all you need is powdered sugar, vanilla and milk or water. A splash of liquid dissolves the sugar into a glaze to coat over the top of the muffin to help the pecans stick.

Pecans

Pecans adds great crunch and an earthy nuttiness to the muffin. They can be added to the batter if you prefer but the contrasting crunch just on the top makes these muffins special.

Cane Sugar

Cane sugar is the secret to the golden crust onto of a muffin or cake. the sugar once melted into the oven starts to candied the top of the muffin. once cooled it forms a  hardened sugar crust, that gives the muffins top a nice contrasting crack.

TIPS & TRICKS FOR THE BEST Pecan Crunch Vanilla Muffins

making the batter

making the batter is all about layering. to add height to your muffins you want to cream the butter and the sugar, then add the eggs to fully incorporate. from there it’s your standard cake procedures of separating the wet from the dry ingredients. separating the wet from the dry will keep you from over mixing the dough and ensures all the ingredients are evenly dispersed.

to add to the rise of the muffins use room temp ingredients in particular eggs, butter and milk.

cupping and baking

when lining the baking sheet make sure to lightly spray the liners with cooking spray that makes them easier to part with the paper.

filling the muffin tins just under the line will keep the muffins from rising  too much and overfilling , leaving you with perfect peaks every time!

glazing and topping

making the glaze is a great way to stick things onto the muffins. a glaze usually consist of powdered sugar, a liquid and the flavoring extract. when making your glaze keep in mind how you’ll be storing the muffins. a glaze with water can be stored on the counter with little to no problems. a glaze made with milk if not consumed the same day needs to be refrigerated.

when preparing the glaze, the darker the extract the more it will cloud the vibrant white so keep the extracts to a minimum. a thin glaze can be remedied with just adding in more powdered sugar. for tightening the glaze add more powdered sugar. once the muffins are glazed add your topping immediately before the glaze sets.

SIMILAR INGREDIENTS TO

ORANGE & CRANBERRY JAM MUFFINS

RED ONION & SAGE CORN MUFFINS

DARK CHOCOLATE AND CHERRY MUFFINS

ENJOY THIS RECIPE WITH

SPICED APPLESAUCE CARAMEL MUFFINS

BLUEBERRY AND ALMOND OATMEAL MUFFINS

SINGLE LAYER BROWN SUGAR BLUEBERRY CAKE

Pecan Crunch Vanilla Muffins

Pecan Crunch Vanilla Muffins
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INGREDIENTS

  • MUFFIN BATTER
  • 2c+1/4c All-Purpose Flour
  • 2tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4c Butter, softened
  • 1c White Sugar
  • 2 Eggs. room temperature
  • 1c Milk
  • 1/4c Turbinado Cane sugar- just before baking.
  • GLAZE
  • 1/2c Powdered Sugar
  • 1/4tsp Vanilla Extract
  • 1-2TB Milk or Water
  • 1/2c Toasted Pecans

INSTRUCTIONS

  • Start off by creaming the butter and sugar together till the butter has doubled in volume and is slightly pale.
  • Once together add in the eggs and stir.
  • Combine all the dry ingredients together ( flour, salt and baking powder). Stir to disperse the ingredients.
  • Add the milk and vanilla into the bowl with the creamed butter.
  • Add in the flour and stir till just combined. Do not overmix.
  • Preheat an oven at 350F.
  • Line the muffin tins with a liner then lightly spray with cooking spray.
  • Using an ice cream scoop. Scoop enough batter to fill 3/4 of the muffin tin. Top each muffin with a light sprinkle of cane sugar.
  • Place the muffins into the preheat oven. Bake for 13-17 minutes Till the muffins have risen and are golden brown. A toothpick should run clear once fully cooked.
  • Make the glaze by combining the powdered sugar, vanilla and milk together then stir till smooth. To thin the glaze out add more liquid to tighten up the glaze add more powdered sugar.
  • Pour the glaze over the semi cooled or cooled muffins the immediately top with crushed pecan pieces.
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