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
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    Cream Cheese-Filled Pecan Pie Muffins

    Makes 6 muffins

    Ingredients

    • 1⅓ cups (167 grams) all-purpose flour
    • 1¾ teaspoons (8.75 grams) baking powder
    • ¾ teaspoon (2.25 grams) kosher salt
    • ½ teaspoon (1 gram) ground nutmeg
    • ½ cup (110 grams) firmly packed light brown sugar
    • ⅓ cup (80 grams) whole milk, room temperature
    • ⅓ cup (75 grams) neutral oil
    • 1 large egg (50 grams), room temperature
    • 1 teaspoon (4 grams) vanilla extract
    • ½ 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.

     

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    Cream Cheese Filling

    Makes ⅓ cup

    Ingredients

    • 3 ounces (86 grams) cream cheese, softened
    • 2 teaspoons (6 grams) all-purpose flour
    • 2 teaspoons (8 teaspoons) granulated sugar
    • 1 teaspoon (5 grams) whole milk
    • ¼ 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.

     

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    Pecan Pie Glaze

    Makes 1 cup

    Ingredients

    • ½ cup (110 grams) firmly packed light brown sugar
    • 2 tablespoons (28 grams) unsalted butter, room temperature
    • 2 tablespoons (30 grams) heavy whipping cream, room temperature
    • ¼ 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.

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