Breakfast, Muffins

Sticky Pecan Muffins

I made these up this morning, combining elements from different recipes and changing ingredients.  It is so fun to see what comes out of the oven.  My taste testers all agree, this is definitely a keeper!

Sticky Topping:
1/4 cup butter, melted
1/4 cup brown sugar
2 Tbl light corn syrup
1/4 cup chopped pecans
1/4 tsp cinnamon
pinch nutmeg

2 cups flour
1/2 cup brown sugar
2½ tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup milk
1/2 cup sour cream
1 egg
1/4 cup oil
1 tsp vanilla

Heat oven to 400°.  Spray 12 muffin cups.  Mix together topping ingredients, spoon about 1½ tsp in each cup, spread to cover bottom of cup.

In large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In medium bowl, stir together milk, sour cream, egg, oil, and vanilla; add to dry ingredients. Mix just until moistened.  Scoop batter equally into muffin cups on top of topping.

Bake for 16-20 minutes or until golden brown.  Cool in pan 1-2 minutes.  Place cutting board, cookie sheet or large serving tray over muffin pan and invert.

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