White Chocolate Chip Pecan Muffins

June 14, 2012 § Leave a comment

J: I’ll come out and admit it up front: these muffins are kind of cheating.  They are actually the same basic recipe as these muffins, just with a few minor tweaks — why mess with a good thing, right?  Anyway, the coffee cake muffins were kind of delicious, in case you don’t remember or are just joining us now on our culinary journey (welcome!).  But we wanted something different and had some interesting ingredients lying around, so … this variation was born!  And who could complain?

fresh out of the oven

White Chocolate Chip Pecan Muffins
2 2/3 c all-purpose flour
3 tsp baking powder
1 1/2 tsp baking soda
1/2 c unsalted butter, room temperature
1 1/2 c sour cream
1 c sugar
1 1/2 tsp vanilla extract
3 eggs
1 c white chocolate chips/chunks
1 c pecans, chopped roughly

You may notice, if you were paying close attention, that I had mentioned in the original post with this recipe that the muffins were crazy-sweet and crazy-buttery.  Now, I am fully in the pro-butter and pro-sugar camp, but I wanted to tone down the crazy a little, so here I have decreased the amounts for both of those things.  You can check out the original recipe and see which one you’d like to go with.

Start off by preheating your oven to 350.

In a small bowl, whisk together the three “dry” ingredients – flour, baking powder, baking soda.  Set that bowl aside.  In another bowl, combine the butter, sour cream, sugar, and vanilla extract.  You may want to start with cutting together the butter and sour cream, and then adding the sugar and vanilla — it is terrible trying to cream together butter and sugar, so this is a way to get around that!

vanilla swirl

Beat in the three eggs, and then add your dry ingredients to the wet ones and mix thoroughly.

muffin batter in the works

Add in the white chocolate and chopped pecans.  You can, of course, adjust the amounts of these to your own taste.

muffin batter should not taste this good

I kid you not, this stuff tasted incredible.  I could have just eaten it straight, like cookie dough… and in fact may have done so before realizing that we needed to bake *some* muffins to get a post up.  Anyway, butter/flour a muffin tin or two and tap out the excess flour, and then scoop a couple tablespoons of batter into each tin.  Something like this:

pre-baked muffins

You can also see that we sprinkled some additional cinnamon and sugar over the top of the batter.  This is an excellent choice and I highly recommend it!

Bake at 350 for 25ish minutes, checking periodically with a toothpick to be sure you aren’t overbaking.  When the toothpick comes out clean, they’re done.

perfectly poufed

Serve for breakfast, dessert, or a snack with your favorite hot beverage.

the fruits of your labor

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