Shelly's Recipe

PRALINES AND CREAM PECAN CARAMEL MUFFINS

Category: Muffins

Pecan Streusel Topping:
1 cup finely chopped pecans
2 tablespoons sugar
1/2 cup firmly packed brown sugar
3 tablespoons butterscotch or caramel chips, optional
2 tablespoons unsalted butter, cut into chunks

Cream Cheese Topping:
6 ounces cream cheese
1 large egg
1/4 cup sugar
1 teaspoon pure vanilla extract

Muffin Batter:
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup buttermilk or plain yogurt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup very finely chopped pecans
12 squirts of butterscotch or caramel sundae topping, optional

Preheat oven to 375 degrees F. Line a 12-cup large muffin pan (or two regular 12-cup pans) with paper liners, and generously spray liners with nonstick spray. Place pan on a parchment paper-lined baking sheet.

For Pecan Streusel Topping: In a food processor, grind nuts, both sugars, and butterscotch chips, if desired, to make a fine meal. Add butter and pulse to blend. Put mixture into a mixing bowl. (This is a fine, gravelly streusel.)

Without cleaning food processor bowl, blend Cream Cheese Topping ingredients well and then spoon out into another bowl.

For Muffin Batter: Blend butter with both sugars in food processor until well blended; then add egg and vanilla and mix well. Add buttermilk, flour, baking powder, baking soda, salt, and nuts and blend well, making sure no unblended sugar or butter is stuck in bottom of bowl.

Scoop some batter into each muffin cup, filling about half full. Squirt on some sundae topping. Spoon on some Cream Cheese Topping and then carefully add streusel.

Bake 30 to 35 minutes until muffins seem firm to the touch when gently pressed with fingertips. Let cool 5 minutes before removing from pan.