Amaretto Kissed Pecan Muffins
The amaretto pecans add a buttery sweet crunch that plain pecans just won’t equal. They are a lovely way to savor your morning, fireside with a warm cup of coffee or tea.
Ingredients
- 1 1/2 cups chopped Valerie’s Thyme Amaretto Kissed Pecans, plus ¾ cup more for muffin tops
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp coarse salt
- 1 cup firmly packed light brown sugar
- 2 large organic farm fresh eggs
- 1 1/2 sticks organic unsalted butter, melted & cooled
- 1/2 cup whole organic milk
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees
- Line a 12-cup muffin pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, and salt, then mix in the 1 ½ cups chopped pecans.
- In a separate bowl, whisk together sugar, eggs, butter, milk & vanilla.
- Stir wet ingredients into dry ingredients, just mixing until combined.
- Divide batter among muffin cups, using ¼ cup batter to each.
- Top each muffin with a sprinkling of coarsely chopped pecans.
- Be generous with this step as it adds a deliciously crunchy topping.
- Bake until top springs back when lightly touched, about 20 minutes.
- Cool in pan for 5 minutes then remove to wire rack to cool completely.