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Just pulled these out of the oven and the smell was heaven! I realized after the first bite that something was off and realized I had used a whole stick of butter instead of just half. They were a bit salty but still moist and indulgent. (That's what happens when you are 9 months pregnant and get the urge for baked goods.) When I make these again I will put in the correct amount of butter and probably some cinnamon. Aside from my own mishap they were great, love the oats for the consistency.

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PastaQueenKaite May 06, 2011

Really good - very moist and rich! Such a great presentation!! I think next time, I will increase the sugar in the batter a little bit & add a dash of nutmeg for enhanced flavour. I didn't have any problem with sticking at all - I did loosen the edges before inverting, though.

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Debbb March 06, 2010

Yummy muffins! These are really easy to make! I added 1 tsp of vanilla to the batter, but made the recipe as posted otherwise. When they came out of the oven, I inverted them and quickly scraped the extra sugar/butter on to the top of the nuts - it gets hard fast, so you need to move quickly! Great recipe, I'll definately make it again. Made for Top Favourites of 2009 Tag.

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Katzen February 21, 2010

I made this as a loaf (baked for 36 minutes) and we just loved it, especially the caramelized topping! It reminded me of Pecan Tassies/Mini Pecan Pies. I added a teaspoon of vanilla extract to this since it seemed like it would go. I used parchment paper, so any of the topping that stuck to it could easily be scraped up and added back to the top of the bread. You can fill your muffins or loaf right to the top on these, it doesn't rise (which is interesting with a tablespoon of baking powder) - which makes it convenient for inverting. This is absolutely fabulous, was gone in a flash, and has the added bonus of being healthier with the addition of the oatmeal. Thank you!!

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Maito April 15, 2009

Nice muffins. The topping was a bit burnt and some stuck to the pan, but otherwise everything worked well. Thanks

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najwa October 03, 2008

These muffins are incredibly moist and we loved the topping. I would like to try using brown sugar in the muffin itself and maybe even add some pecans to the batter to see if that would better distribute the caramel-pecan flavor throughout. That said, they are certainly a good muffin as-is. I prepared the recipe as directed except I used chopped pecan instead of halves since that is what I had on hand. Make sure you spray the muffin tins good to help keep the muffins' sides from sticking. I wondered if the 3 tsp. of baking powder was a typo but that's what I put in and they turned out lovely. We really enjoyed these for breakfast this morning. Thanks for sharing!

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Marg (CaymanDesigns) November 05, 2004
Caramel Pecan Upside-Down Muffins