½ cup (113 g) salted butter, melted and slightly cooled
¼ cup (55 g) neutral oil
2 large eggs, room temperature
½ cup (120 g) sour cream, room temperature
½ cup (120 g) whole milk, room temperature
2 teaspoons vanilla extract or vanilla bean paste
¾ cup (85 g) chopped pecans, toasted
Flaky sea salt, for topping
Directions
Preheat the oven to 425°F and line a muffin tin with liners. For larger, more jumbo-sized muffins, use large muffin liners and add a few additional minutes to the bake time, as needed.
For the Pecan Pie Filling:
Add the Karo® Corn Syrup, brown sugar, butter, cornstarch, and salt to a small saucepan and cook over medium-low heat for 2–3 minutes, stirring frequently, until the butter and sugar have melted and the mixture is bubbling around the edges.
Place the egg yolk in a small heatproof bowl. Slowly whisk about 2 tablespoons of the hot syrup mixture into the egg yolk, whisking vigorously to temper it.
Slowly pour the tempered egg yolk mixture back into the saucepan while whisking continuously.
Return the saucepan to low heat and cook for 2–3 minutes, stirring constantly, until the filling thickens and becomes glossy—it should be thick but still easily spreadable. (Keep in mind that it will continue to thicken as it cools.)
Remove from heat and stir in the vanilla and toasted pecans. Set aside to cool while you prepare the muffin batter.
For the Muffins:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
Make a well in the center of the dry ingredients. Add the melted butter, oil, eggs, sour cream, whole milk, and vanilla.
Beginning in the center of the bowl, whisk the wet ingredients together while gradually incorporating the dry ingredients from the sides of the bowl.
Once the batter is mostly combined, switch to a rubber spatula and gently fold until the remaining streaks of flour disappear.
Fold in the toasted chopped pecans. Do not overmix. The batter should be thick and scoopable.
Divide the batter evenly among the prepared muffin cups, filling each cup all the way to the top.
Bake at 425°F for 5 minutes.
Without opening the oven door, reduce the oven temperature to 350°F.
Continue baking for 15–18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes, then carefully transfer them to a wire cooling rack.
Once the muffins are cool enough to handle, use a small paring knife to cut a cavity from the center of each muffin, being careful not to cut through the bottom.
Spoon a generous amount of the pecan pie filling into the center of each muffin.
If the pecan pie filling has become too thick to spread as it cools, warm it briefly over low heat. If necessary, stir in 1 teaspoon of water at a time until it reaches a soft, spreadable consistency.
Spoon additional pecan pie filling over the top of each muffin and spread it like frosting.
Finish with flaky sea salt and enjoy!
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
½ cup (113 g) salted butter, melted and slightly cooled
¼ cup (55 g) neutral oil
2 large eggs, room temperature
½ cup (120 g) sour cream, room temperature
½ cup (120 g) whole milk, room temperature
2 teaspoons vanilla extract or vanilla bean paste
¾ cup (85 g) chopped pecans, toasted
Flaky sea salt, for topping
Directions
Preheat the oven to 425°F and line a muffin tin with liners. For larger, more jumbo-sized muffins, use large muffin liners and add a few additional minutes to the bake time, as needed.
Add the Karo® Corn Syrup, brown sugar, butter, cornstarch, and salt to a small saucepan and cook over medium-low heat for 2–3 minutes, stirring frequently, until the butter and sugar have melted and the mixture is bubbling around the edges.
Place the egg yolk in a small heatproof bowl. Slowly whisk about 2 tablespoons of the hot syrup mixture into the egg yolk, whisking vigorously to temper it.
Slowly pour the tempered egg yolk mixture back into the saucepan while whisking continuously.
Return the saucepan to low heat and cook for 2–3 minutes, stirring constantly, until the filling thickens and becomes glossy—it should be thick but still easily spreadable. (Keep in mind that it will continue to thicken as it cools.)
Remove from heat and stir in the vanilla and toasted pecans. Set aside to cool while you prepare the muffin batter.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
Make a well in the center of the dry ingredients. Add the melted butter, oil, eggs, sour cream, whole milk, and vanilla.
Beginning in the center of the bowl, whisk the wet ingredients together while gradually incorporating the dry ingredients from the sides of the bowl.
Once the batter is mostly combined, switch to a rubber spatula and gently fold until the remaining streaks of flour disappear.
Fold in the toasted chopped pecans. Do not overmix. The batter should be thick and scoopable.
Divide the batter evenly among the prepared muffin cups, filling each cup all the way to the top.
Bake at 425°F for 5 minutes.
Without opening the oven door, reduce the oven temperature to 350°F.
Continue baking for 15–18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes, then carefully transfer them to a wire cooling rack.
Once the muffins are cool enough to handle, use a small paring knife to cut a cavity from the center of each muffin, being careful not to cut through the bottom.
Spoon a generous amount of the pecan pie filling into the center of each muffin.
If the pecan pie filling has become too thick to spread as it cools, warm it briefly over low heat. If necessary, stir in 1 teaspoon of water at a time until it reaches a soft, spreadable consistency.
Spoon additional pecan pie filling over the top of each muffin and spread it like frosting.
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@everythingjustbaked