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Thursday 04 June 2026 08:48:13 GMT
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🌴✨ Profitez de l’offre Early Booking à Hôtel Omar Khayam ✨🌴 Réservez dès maintenant et bénéficiez de -30% sur vos vacances d’été 😍☀️ Un séjour idéal entre plage, piscine et ambiance conviviale 🏖️🍹 📅 Offre limitée – ne ratez pas votre place ! 📞 Contact Royal Travel Tunisia : 56 262 628 📧 Email : royaltravel.tn@gmail.com #EarlyBooking #Hammamet #VacancesTunisie #BonPlan #RoyalTravel ✈️
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Pecan pie muffins🍂🌰✨ Recipe: Ingredients Crumble -1/3 cup light brown sugar, packed (71g) -1 Tbsp granulated sugar -2/3 cup all-purpose flour (84g) -1 tsp ground cinnamon -Pinch of salt -4 Tbsp unsalted butter, cold and diced (56g) Pecan pie filling -3 Tbsp unsalted butter, cubed (42g) -1/3 cup light brown sugar, packed (71g) -2/3 cup chopped pecans (75g) -1/4 cup heavy cream, room temperature (59ml) -1/2 tsp vanilla -Pinch of salt Muffins -2 cups all-purpose flour (240g) -1/2 tsp salt -2 tsp cinnamon -2 tsp baking powder -1/2 cup unsalted butter, softened (113g) -1 cup granulated sugar (198g) -1/4 cup light brown sugar, packed (54g) -2 eggs, room temperature -2 tsp vanilla -2/3 cup milk, room temperature (160ml) -1 1/4 cups chopped pecans (150g) Instructions: For the crumble: 1. In a medium bowl whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter. Use your fingers to work the butter into the flour until the mixture resembles crumbs. Squeeze a handful and break it apart to get bigger chunks. Refrigerate until ready to use. For the pecan pie filling: 1. Melt the butter, brown sugar, and salt in a medium saucepan over medium-low heat, stirring constantly. Once it comes to a simmer, continue stirring for about 2 minutes. 2. Remove from heat and slowly add in the heavy cream and vanilla. Mix until combined. 3. Return to heat and let it simmer for about 2-3 minutes, stirring constantly, so that it thickens a bit. 4. Remove from heat and mix in the pecans. Set aside to cool slightly while you prepare the muffin batter. For the muffins: 1. Preheat oven to 425°F and line a muffin tin. 2. In a small bowl whisk together flour, salt, cinnamon, and baking powder. Set aside. 3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. 4. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. 5. Add the dry ingredients to the creamed mixture alternately with the milk. Start and end with dry ingredients. 6. Gently fold in the chopped pecans. Do not over mix. 7. Scoop the batter evenly into each muffin liner. Top each muffin with a spoonful of pecan pie filling, then sprinkle with crumble. Gently press on the crumble so it sticks to the filling. 8. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F without opening the oven. For regular sized muffins bake an additional 15–18 minutes. For jumbo muffins bake an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. #pecan #muffins #fall #baking #Recipe
Pecan pie muffins🍂🌰✨ Recipe: Ingredients Crumble -1/3 cup light brown sugar, packed (71g) -1 Tbsp granulated sugar -2/3 cup all-purpose flour (84g) -1 tsp ground cinnamon -Pinch of salt -4 Tbsp unsalted butter, cold and diced (56g) Pecan pie filling -3 Tbsp unsalted butter, cubed (42g) -1/3 cup light brown sugar, packed (71g) -2/3 cup chopped pecans (75g) -1/4 cup heavy cream, room temperature (59ml) -1/2 tsp vanilla -Pinch of salt Muffins -2 cups all-purpose flour (240g) -1/2 tsp salt -2 tsp cinnamon -2 tsp baking powder -1/2 cup unsalted butter, softened (113g) -1 cup granulated sugar (198g) -1/4 cup light brown sugar, packed (54g) -2 eggs, room temperature -2 tsp vanilla -2/3 cup milk, room temperature (160ml) -1 1/4 cups chopped pecans (150g) Instructions: For the crumble: 1. In a medium bowl whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter. Use your fingers to work the butter into the flour until the mixture resembles crumbs. Squeeze a handful and break it apart to get bigger chunks. Refrigerate until ready to use. For the pecan pie filling: 1. Melt the butter, brown sugar, and salt in a medium saucepan over medium-low heat, stirring constantly. Once it comes to a simmer, continue stirring for about 2 minutes. 2. Remove from heat and slowly add in the heavy cream and vanilla. Mix until combined. 3. Return to heat and let it simmer for about 2-3 minutes, stirring constantly, so that it thickens a bit. 4. Remove from heat and mix in the pecans. Set aside to cool slightly while you prepare the muffin batter. For the muffins: 1. Preheat oven to 425°F and line a muffin tin. 2. In a small bowl whisk together flour, salt, cinnamon, and baking powder. Set aside. 3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. 4. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. 5. Add the dry ingredients to the creamed mixture alternately with the milk. Start and end with dry ingredients. 6. Gently fold in the chopped pecans. Do not over mix. 7. Scoop the batter evenly into each muffin liner. Top each muffin with a spoonful of pecan pie filling, then sprinkle with crumble. Gently press on the crumble so it sticks to the filling. 8. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F without opening the oven. For regular sized muffins bake an additional 15–18 minutes. For jumbo muffins bake an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. #pecan #muffins #fall #baking #Recipe

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