It’s about this time of year that we indulge in a bit more sweets and decadence than usual. I don’t think about those indulgences when I’m enjoying a home baked muffin. Recently, the publisher of 750 Best Muffin Recipes by Camilla Saulsbury, asked me to review this mega cookbook of recipes. As you know, I’m a huge fan of muffins due to what I like to think of as wholesomeness and flexibility of being appropriate for any time of the day – sweet or savory. Please take a look at the end of this post for my review on this collection of recipes.
This recipe that I’ve renamed as Pecan Pie Cakelets (instead of muffins) originates from the aforementioned cookbook. Its description in the book is accurate in that you won’t believe it until you try them…they’re like pecan pies! Also, they remind of the Pecan Tassies I’ve come to grow quite fond of too. The batter doesn’t rise much and the texture is dense. Because it is like pecan pies or pecan tassies – it’s sweet and is more appropriately made as mini-muffins size instead of regular sized muffins.
If you need something quick to whip up and don’t have the time to invest in a full on pecan pie or pecan tassies, these are a quick alternative that can be presented and received well for evening dessert with tea or served on a platter for brunch.
- I would suggest making these in mini-muffin tins. Adjust the baking time accordingly.
- Because of the amount of sugar, I adjusted the baking temperature and time to 325 degrees for about 18 minutes.
- Be sure to spray your muffin tin or pans well with non-stick spray and only allow it to cool in the pan for about 3 minutes and then transfer each cakelet/muffin to a cooling rack.
- When storing these cakelet/muffins, avoid stacking them. They are a bit sticky and if you’re going for presentation purposes…the tops will be ruined when pulling them apart if you stack them.
- They stay moist stored in an airtight container.
source modified from 750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites
by Camilla Saulsbury
Makes 10-12 Muffins (regular sized)
1/2 cup all-purpose flour
1 cup chopped pecans
1/4 teaspoon salt
1 cup packed dark brown sugar
2/3 cup unsalted butter, melted
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees and using non-stick spray, coat 10-12-cup muffin pan wells (evenly coat because these muffins do stick).
In a medium bowl, whisk the flour, pecans and salt.
In another medium bowl, whisk brown sugar, eggs, butter, and vanilla until blended.
Add egg mixture to flour mixture and stir until blended.
Divide batter amongst the muffin wells.
Bake for about 18 minutes or until tops are golden and toothpick inserted in center comes out clean. Let cool in pan on a wire rack for no more than 3 minutes and then transfer to a cooling rack.
750 Best Muffin Recipes by Camilla Saulsbury
As you can imagine from the title, there is quite an assortment of muffin recipes, ideas and inspiration within this voluminous cookbook. Recipes are classified in nine chapters as follows:
- The Top 25 Classics
- Breakfast Muffins
- Coffeehouse Muffins
- Lunch and Supper Muffins
- Farmer’s Market Muffins
- Global Muffins
- Superfood Muffins
- Gluten-Free Muffins
- Vegan Muffins
plus helpful sections on:
- Muffin Mastery
- Gluten-Free Muffin-Making
There appears to be something for everybody in this cookbook and I especially appreciate that there is a collection of recipes for Vegans and Gluten-Free dietary needs without having to add an additional cookbook to my library (even though I do enjoy cookbooks!).
The book is not laden with photographs of each muffin, but does include about four sections of color photos of various muffins featured throughout the book. Each recipe includes a byline -or- note about the muffin. The recipes are presented straight forward without much elaboration on the steps, but easy enough to follow for the novice or experienced bakers. The helpful sections mentioned above are well enough to get you started or answer some of your questions.
My experience from the first recipe I’ve tried from the book was not disappointing, but I felt that more information could have been included as to the texture and end result of the Pecan Pie Muffins. The recipe turned out a tasty treat, but would be better presented as mini-muffins or cakelets due to its texture and sweetness. Because I don’t tire of muffins, I’m looking forward to trying more muffins from this mega-book and pulling inspiration from its offerings.
The links for the “750 Best Muffin Recipes” cookbook contain affiliate links