Pecan “Sticky Bun” Muffins
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 40 minutes
These sweet muffins taste amazingly similar to the classic sticky buns—plus they’re easy to make and complex in flavor; they’re all about the pecans and vanilla. They’re wonderful as an after-school snack or an indulgent breakfast treat.
Nonstick vegetable oil spray
2⅔ cups (525 grams) light brown sugar
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoon kosher salt
3 small very ripe bananas, mashed (about 1 cup)
1 tablespoon vanilla bean paste or 1 tablespoon cane syrup plus 1 large, moist vanilla bean, seeds scraped, pod set aside (see Kitchen Tip)
1 teaspoon homemade bourbon vanilla bean extract, or bourbon
½ cup vanilla or sweetened almond milk, coconut milk, or soy milk
1 teaspoon cider vinegar
¼ cup almond oil or avocado oil
1 cup roughly chopped roasted pecans
- Preheat the oven to 350° F. Prepare a 12-cup muffin pan with a spritz of nonstick vegetable oil spray.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Place the bananas into the bowl of a stand mixer fitted with the paddle attachment or, if you are using a hand mixer, a large bowl. Mix at medium speed until the bananas are mashed and slurry-like. Add the eggs, one at a time, and mix until each is completely incorporated.
- Add about ⅓ of the the flour mixture into the eggs and bananas and mix until just combined. Scrape down the sides and bottom of the bowl.
- Add the vanilla paste or cane syrup and vanilla seeds, bourbon vanilla extract or bourbon, milk, vinegar, and oil. Mix until combined.
- Add the the remaining flour mixture and mix until combined.
- Pour into the prepared muffin pan. Bake for 20 to 25 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Once you scrape the seeds out of a vanilla bean for this or any other use, you can tuck the emptied pod into your sugar bin to make fragrant vanilla sugar.