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Sticky Caramel and Pecan Muffins


Easy sticky buns made of muffin batter instead of a yeast-based dough. I've adapted this recipe from my book, All the Best Muffins and Quick Breads and added goodies such as raisins and orange zest and even more sticky topping--you can never have too much. Yum!

48 pecan halves
1/4 cup (1/2 stick) butter, melted
1/3 cup packed brown sugar
2 tablespoons liquid honey
1/8 teaspoon ground cinnamon
2 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup (1/2 stick) butter, melted
11/4 cup liquid honey
1 large egg
1/2 teaspoon pure vanilla extract
Grated zest of 1 medium orange
1/4 teaspoon ground cinnamon
1 cup dark raisins
 

Preheat the oven to 400° F. Coat a 12-cup muffin pan with nonstick spray. Place 4 pecans flat side up in the bottom of each muffin cup.

Stir 1/4 cup melted butter, brown sugar, 2 tablespoons honey, and 1/8 teaspoon cinnamon until thoroughly combined and spoon about 1 tablespoon into each muffin cup.

Whisk the flour, sugar, baking powder, and salt in a large bowl until thoroughly mixed. Whisk the buttermilk, 1/4 cup melted butter, 1/4 cup honey, the egg, vanilla, orange zest, and 1/4 teaspoon cinnamon until well blended; stir in the raisins.

Pour the liquid mixture over the dry ingredients. Stir very gently, just until the dry ingredients are moistened; do not overmix.

Spoon the batter into the muffin cups, dividing it evenly. Place the muffin pan on a foil-lined baking sheet to catch any drips.

Bake for 20 minutes or just until tester inserted into the center of the muffins comes out clean. Place a large piece of foil over the pan and, holding the edges of foil firmly to the pan, turn it over and place on a cooling rack. Lift off the pan--muffins will then be sticky side up--and spoon any sticky mixture remaining iin the pan over the muffins. Serves warm or at room temperature.

Makes 12 muffins


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