Caramel and Pecan Chocolate Muffins

Hi everyone! It’s Cat again, from The Rustic Willow. I’m here this month to share another delicious recipe with you. I hope you love these Caramel and Pecan Chocolate Muffins!

You know what I love about muffins? They’re cupcakes that are acceptable to eat for breakfast. If I unwrap a cupcake and eat it early in the morning, people look at me funny. But, if I eat a muffin, no one bats an eye. That’s exactly why muffins have become one of my favorite food groups (they can have an entire food group to themselves, right?). I’ve been making a lot of muffins lately (purely for experimental purposes…), and these Caramel and Pecan Chocolate Muffins have moved to the front as my new favorite muffins!

I always feel guilty eating a crazy amount of desserts in the summer, but now that sweater weather is here, I’m munching on as many desserts as I can! I can hide those few extra pounds under a cozy hoodie, don’t you think?

At least that’s what I tell myself anyway. There’s always healthy foods for the warmer months. Cool nights are for indulging in sweets, snuggling up in blankets, and watching movies.

The best part about these beauties is that from start-to-finish they only took me 30 minutes to make. That’s mind-boggling for a baking recipe! I had these muffins cooling on the counter by minute 28… impressive, right? That means that you can make them as a last minute dessert, or as a delicious breakfast right when you wake up, and you won’t have to wait too long to dig in!

I also had everything I needed for these right in my pantry and fridge, which is always wonderful.

Now let’s get to the good stuff: how to make these yummy Caramel and Pecan Chocolate muffins!

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Caramel and Pecan Chocolate Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder I Used Hershey's
• 1/2 cup granulated white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chopped pecans
• 3/4 cup 2% milk
• 1/3 cup vegetable oil
• 1 large egg beaten
• Extra chopped pecans for topping
• Caramel for drizzle

Instructions

1. Preheat oven to 400 degrees. .
2. Line 12 cupcake tins with cupcake wrappers.
3. Combine flour, cocoa powder, sugar, baking soda, baking powder, salt, and pecans in a bowl. Whisk until mixed.
4. Add milk, vegetable oil and egg to a standing mixer. Mix until combined.
5. Slowly add dry ingredients to mixer, while mixing on low setting. Mix until just combined.
6. Fill muffins tins 3/4 full.
7. Bake 18-20 minutes (18 was plenty for me!).
8. Let cool on the counter.
9. Drizzle caramel and top with chopped pecans (optional).
10. Dig in!

Thanks for stopping by for this muffin recipe! I’ll be back next month with another recipe! What kind of recipe would you like to see? Breakfast? Lunch? Dinner? Dessert?