Praline Jumbo Muffins
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
Moist jumbo muffins filled with a rich praline topping and a hint of sea salt.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 2 nulllarge eggs
- 1 mlvanilla extract
- 1 gsea salt
- 400 gpraline topping
- 100 gbrown sugar
- 50 gchopped pecans
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a 12-cup muffin tin with paper liners.
Tip: Use liners to ensure the muffins release easily.
- 2
In a medium bowl, whisk together flour, sugar, and sea salt.
Tip: Whisking ensures the dry ingredients are well combined.
- 3
In a large bowl, use an electric mixer to beat the butter until creamy.
Tip: Beat the butter until it's light and fluffy.
- 4
Add eggs one at a time, beating well after each addition.
Tip: Beating well ensures the eggs are fully incorporated.
- 5
Beat in vanilla extract.
Tip: Use a small amount of vanilla extract for a subtle flavor.
- 6
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Avoid overmixing, as this can lead to tough muffins.
- 7
Divide the batter evenly among the muffin cups.
Tip: Fill the muffin cups about 2/3 full to allow for even expansion.
- 8
Top each muffin with a spoonful of praline topping.
Tip: Use a generous amount of praline topping for a rich flavor.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the muffins during the last 5 minutes of baking to prevent overcooking.
- 10
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Tip: Allow the muffins to cool slightly before serving.
- 11
Transfer the muffins to a wire rack to cool completely.
Tip: Let the muffins cool completely before storing in an airtight container.
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