Cream Cheese-Filled Pecan Pie Muffins
We took a cue from Hummingbird High blogger Michelle Lopez and left every other cup of the muffin pan empty for maximum doming and rise to these muffins.
Cream Cheese-Filled Pecan Pie Muffins
Makes 6 muffins
Ingredients
1⅓ cups (167 grams) all-purpose flour1¾ teaspoons (8.75 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ teaspoon (1 gram) ground nutmeg½ cup (110 grams) firmly packed light brown sugar⅓ cup (80 grams) whole milk, room temperature⅓ cup (75 grams) neutral oil1 large egg (50 grams), room temperature1 teaspoon (4 grams) vanilla extract½ cup (57 grams) coarsely chopped pecans*Cream Cheese Filling (recipe follows)Pecan Pie Glaze (recipe follows)
Instructions
Preheat oven to 375°F (190°C). Spray 6 alternating cups of a 12-cup muffin pan with baking spray with flour.
In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
In a large bowl, whisk together brown sugar, milk, oil, egg, and vanilla. Gradually add flour mixture, stirring until almost combined. Add pecans, and stir until combined and no dry streaks remain.
Spoon 2½ tablespoons (39 grams) batter into each prepared muffin cup. Spoon 2½ teaspoons (12.5 grams) Cream Cheese Filling into center of batter in each cup. Top each with 2½ tablespoons (39 grams) batter. Fill empty muffin cups about two-thirds full with water. (See Note.)
Bake until browned and domed and a wooden pick inserted in center comes out with a few moist crumbs, 15 to 18 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and top each with 2 tablespoons (45 grams) Pecan Pie Glaze. Let stand until glaze sets, about 5 minutes. Store in an airtight container for up to 3 days.
Notes
*We used Schermer Pecans.
Note: Adding water to the empty muffin cups helps keep your pan from warping in the oven.
Cream Cheese Filling
Makes ⅓ cup
Ingredients
3 ounces (86 grams) cream cheese, softened2 teaspoons (6 grams) all-purpose flour2 teaspoons (8 teaspoons) granulated sugar1 teaspoon (5 grams) whole milk¼ teaspoon (1 gram) vanilla extract
Instructions
In a small bowl, whisk cream cheese until smooth. Add flour and sugar, whisking until smooth and sugar dissolves. Whisk in milk and vanilla. Use immediately, or refrigerate until ready to use.
Pecan Pie Glaze
Makes 1 cup
Ingredients
½ cup (110 grams) firmly packed light brown sugar2 tablespoons (28 grams) unsalted butter, room temperature2 tablespoons (30 grams) heavy whipping cream, room temperature¼ cup (28 grams) finely chopped pecans
Instructions
In a medium heavy-bottomed saucepan, bring brown sugar and butter to a boil over medium heat, stirring frequently until sugar dissolves. Gradually stir in cream. Remove from heat, and stir in pecans. Use immediately. (See Note.)
Notes
Note: Use the glaze as soon as you make it; it firms up quickly as it cools.
The post Cream Cheese-Filled Pecan Pie Muffins first appeared on Bake from Scratch.