2 Cups Flour
1 Tbs. Baking powder
1/2 Cup Brown sugar
1/2 Cup Pecans, chopped
2/3 Cup Milk
1 tsp. Vanilla extract
1/3 Cup Butter, melted
3 1/2 oz. Semi-sweet baking chocolate, melted
1/2 Cup Vanilla chips
3 Tbs. butter
3 Tbs. brown sugar
3 Tbs. sugar
3 Tbs. heavy (whipping) cream
1/2 tsp. vanilla extract
Heat oven to 400 degrees. Grease muffin pan or line with paper liners.
Sift flour, salt, and baking powder into a bowl. Add brown sugar and pecans.
In another bowl, combine eggs, milk, vanilla, butter, and melted chocolate.
Stir dry mixture into wet mixture. DO NOT OVER MIX. Lightly stir in vanilla chips.
Pour evenly into 14-18 muffin cups.
Bake for about 20 minutes on 400 degrees F.
Place butter, sugars and cream in a medium sized saucepan over medium heat.
Bring the mixture to a rolling boil, stirring. Let boil for 1 minute
longer, stirring. Remove from the heat and add the extract. Spoon or
spread the warm glaze over your cooled muffins.
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