Ingredients:

  • 3 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Salt
  • 0.5 cup Unsalted Butter, melted (for muffin batter)
  • 2 large Eggs
  • 1 cup Whole Milk
  • 1 tsp Vanilla Extract
  • 0.5 cup Sour Cream or Greek Yogurt
  • 0.5 cup Unsalted Butter (for tart filling)
  • 1 cup Light Brown Sugar, packed
  • 0.5 cup Light Corn Syrup
  • 2 tbsp Heavy Cream
  • 1 tsp White or Apple Cider Vinegar
  • 0.5 cup chopped Pecans (Optional Mix-Ins)

Instructions:

  1. Preheat oven and prepare muffin tins. Whisk together all dry ingredients (flour, baking powder, baking soda, salt, granulated sugar) for the muffin batter in a large bowl.
  2. In a separate bowl, combine the wet ingredients for the muffin batter: melted butter, eggs, milk, vanilla extract, and sour cream/yogurt. Mix until just combined.
  3. Gently fold the wet ingredients into the dry ingredients until just mixed. Do not overmix.
  4. Prepare the tart filling: In a saucepan, melt the butter (for the filling) with the brown sugar, corn syrup, heavy cream, and vinegar over medium heat until smooth and the sugar is dissolved. Stir in pecans, if using.
  5. Fill prepared muffin cups 3/4 full with the muffin batter. Create a slight depression in the center of each muffin using a spoon.
  6. Pour approximately 1 tablespoon of the tart filling mixture into the center depression of each muffin. The filling will melt and spread as it bakes.
  7. Bake for 20-25 minutes, or until the muffin tops are golden brown and a toothpick inserted into the muffin base comes out clean (avoiding the gooey center).
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The filling will set slightly as the muffins cool.