Kentucky Muffins
Carriage Corner Bed & Breakfast
A buttery muffin with a flavor you won't be able to identify
Prep Time 20 minutes mins
Total Time 38 minutes mins
Course Baked Goods, Breakfast, Dessert
Cuisine American
Dry Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Sugar
- 1 tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Powdered Vanilla Bean Substitute 1t Vanilla if you can't find the powdered vanilla bean
- 1 Box Butterscotch Instant Pudding a box of pudding is 3.4 ounces
- 1 Box Vanilla Instant Pudding a box of pudding is 3.4 ounces
- 2 tsp Baking Powder
Wet Ingredients
- 4 Eggs beaten
- ¾ Cup Coconut Oil melted
- 1 Cup Water
Topping
- 1 tsp Cinnamon
- ½ Cup Brown Sugar
- ⅓ C Finely Chopped Pecans
- 12 Whole Pecans
Combine the dry ingredients and mix well.
In a separate bowl, combine the eggs, the melted and cooled coconut oil and the water. Mix well.
Pour the Wet Ingredients into the Dry Ingredients and mix well. Place batter into muffin cups. I like to use a 2T cookie scoop. I fill 12 muffin cups and then go back and share the remaining batter around.
Mix the topping mixture, then sprinkle over the top of the muffins. Place 1 whole pecan in the center of each muffin
Bake in a 350° Oven for 15-20 minutes or until a toothpick comes out clean.