Butter Pecan Pull-Apart Muffins
Sweet, buttery biscuit rolls mixed with candied pecans and vanilla. These Butter Pecan Pull-Apart Muffins are simple and comforting, a breakfast everyone would love to wake up to.
Butter Pecan Pull-Apart Muffins
How do you wake your family up in the morning?
Ha, I sounded like a commercial there. Remember that coffee commercial, where mom and dad wake up to the smell of coffee? I guess this is kind of a commercial for the best way to wake up in the morning…the smell of freshly baked muffins. Buttery, sweet pull-apart muffins will wake anyone up, even the most stubborn teenagers (and husbands). My little man even turned down his favorite snack at the prospect of these muffins.
For me, I need to have a cup of coffee next to some muffins in the morning. According to one of those “buzz feed quizzes” (yes, I’m not ashamed that I take those from time to time), I’m on par with Lorelai Gilmore when it comes to my coffee habits. Must have coffee to survive!
Why did I use biscuit dough for these pull-apart muffins?
Using biscuit dough brings it a nice sweet and salty flavor balance. I’m a sucker for that touch of saltiness in the sweet recipes and these muffins deliver just that. A beautiful balance of a slightly salty biscuit, sweet buttery glaze and sweet candied pecan crunch.
Now, you don’t have to use candied pecans, but I highly recommend it. I’m partial to some candied pecans, it’s like crack to me. Although, taking aside my obsession with candied pecans, they bring an extra sweet crunch to these soft muffins.
Butter Pecan Pull-Apart Biscuit Muffins
Ingredients
- 16.3 Packages of original refrigerated biscuits 8 count
- 1/2 cup salted butter
- 3 Tbsp brown sugar
- 1 tsp vanilla bean paste can substitute 1 vanilla bean
- 1 1/2 cups chopped candied pecans can substitute regular pecans
- Optional: 1 tsp butter extract
Instructions
- Preheat oven to 350 degrees and grease a 12-cup muffin pan. (You can always use two or three smaller muffin pans.)
- Take out the biscuits and separate them. Cut each biscuit in fours (crisscrossed). Roll each piece into a ball, as quickly as you can, handling the dough as little as possible. Let the rolled biscuit dough rest for about 10 minutes.
- In a large mixing bowl, combine melted butter, brown sugar, vanilla paste, chopped pecans (and butter extract if using). Whisk well.
- Drop rolled dough ball into the bowl, mix gently but well with a spatula.
- Place about 5 balls into each muffin cup.
- Bake for 20-22 minutes.
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
