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You Asked For It: Praline Pecan Muffins

I love the praline pecan muffins sold at Publix. Does anyone have a recipe I could try?

Jennie Miller, Crystal Beach

Thomas C. Rizzo Jr. of Largo shares a recipe for Jennie. Thomas offers some variations too. He suggests adding ½ cup of dried apricots or 3 mashed ripe bananas. If you fill the muffin cups as directed, these bake up perfectly consistent. When you bake the second pan of muffins, be sure to fill the empty muffin tins halfway with water. The muffins will bake more evenly. Next time I would add more toasted pecans and maybe some cinnamon. I toasted the pecans in a pan on the stove top. They can also be toasted in the oven. It is imperative that the butter is cooled, otherwise you may cook the eggs.

Recipe requests

St. Petersburg resident Karen Marshall remembers a German chocolate pound cake her mother used to make in the 1970s. It had a chocolate icing, and both the cake and icing recipes were on the Baker's German chocolate package for years. She has searched cookbooks, the Kraft online recipe collection (Kraft now makes Baker's chocolates) and even wrote to Kraft with no success. Her hope is that a reader saved the package so that she can enjoy this delicious cake.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Praline Pecan Muffins

For the muffins:

1 stick of butter

3 cups all-purpose flour

1 cup brown sugar, firmly packed

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

1 ½ cups whole milk

2 large eggs

1 ½ teaspoons vanilla

½ cup toasted chopped pecans

For the glaze:

½ cup light brown sugar, firmly packed

2 tablespoons whole milk

Preheat oven to 375 degrees. Prepare muffin pans (use liners or simply grease with butter). This recipe yields 18 muffins, so plan accordingly.

Melt butter in saucepan and set aside to cool.

In a bowl, mix the flour, brown sugar, baking powder and salt. In a separate bowl, mix milk, eggs and vanilla. Add the butter to this mixture once it has cooled.

Stir the wet and dry mixtures together until just blended. Do not overmix. Fold in pecans.

Fill the muffin cups 2/3 full. Bake at 375 degrees for 20 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean.

Prepare the glaze by mixing well the brown sugar and milk. Drizzle over muffins while they're warm.

Makes 18 muffins.

Source: Thomas C. Rizzo Jr., Largo

You Asked For It: Praline Pecan Muffins

05/05/09 [Last modified: Monday, November 7, 2011 5:41pm]
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