Pecan Pie Muffins Filled with Cream Cheese - Bake from Scratch

      We took inspiration from Hummingbird High blogger Michelle Lopez and left every alternate cup of the muffin pan empty to achieve the best doming and rise for these muffins.

      Makes 6 muffins

      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, at room temperature

      ⅓ cup (75 grams) neutral oil

      1 large egg (50 grams), at 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)

      Preheat the oven to 375°F (190°C). Spray 6 alternating cups of a 12-cup muffin pan with baking spray containing 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 incorporate the flour mixture, stirring until just about combined. Add the pecans and mix until fully combined with no dry streaks left. Spoon 2½ tablespoons (39 grams) of batter into each prepared muffin cup. Add 2½ teaspoons (12.5 grams) of Cream Cheese Filling into the center of the batter in each cup, then top each with another 2½ tablespoons (39 grams) of batter. Fill the vacant muffin cups about two-thirds full with water. (See Note.) Bake until golden and domed, and a wooden pick inserted in the center comes out with a few moist crumbs, about 15 to 18 minutes. Allow cooling in the pan on a wire rack for 10 minutes. Remove from the pan and drizzle each with 2 tablespoons (45 grams) of Pecan Pie Glaze. Let sit until the glaze sets, roughly 5 minutes. Store in an airtight container for up to 3 days.

      *We used Schermer Pecans.

      Note: Adding water to the empty muffin cups helps prevent your pan from warping in the oven.

      Let us know how it turned out!

      Cream Cheese Filling

      Makes ⅓ cup

      3 ounces (86 grams) cream cheese, softened

      2 teaspoons (6 grams) all-purpose flour

      2 teaspoons (8 grams) granulated sugar

      1 teaspoon (5 grams) whole milk

      ¼ teaspoon (1 gram) vanilla extract

      In a small bowl, whisk the cream cheese until smooth. Incorporate flour and sugar, whisking until smooth and the sugar has dissolved. Mix in the milk and vanilla. Use right away or refrigerate until needed.

      Let us know how it turned out!

      Pecan Pie Glaze

      Makes 1 cup

      ½ cup (110 grams) firmly packed light brown sugar

      2 tablespoons (28 grams) unsalted butter, at room temperature

      2 tablespoons (30 grams) heavy whipping cream, at room temperature

      ¼ cup (28 grams) finely chopped pecans

      In a medium heavy-bottomed saucepan, bring the brown sugar and butter to a boil over medium heat, stirring frequently until the sugar has dissolved. Gradually add the cream. Remove from heat and stir in the pecans. Use immediately. (See Note.)

      Note: Use the glaze as soon as it's made; it hardens quickly as it cools.

      Let us know how it turned out!