Kahlua Muffins

Submitted by Deborah1

"I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one!"

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 18 muffins

ingredients

• 1 box yellow cake mix
• 1 (3 ounce) box vanilla instant pudding mix
• 4 eggs
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup chopped pecans
• 1 cup brown sugar
• 3⁄4 cup Kahlua

directions

1. In a small bowl combine pecans, brown sugar and Kahlua.
2. Let sit until needed.
3. In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
4. Add the eggs, one at a time and mix well after each.
5. Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
6. Slowly mix in the pecan mixture, until well mixed.
7. Pour into very well greased muffin cups, see note below.
8. Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
9. Pop out of pan and cool on rack, if you can wait that long to eat one.
10. NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
11. I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
12. I find the darker the pan, the better the muffin.
13. If they stick, you did not grease enough.
14. Just run a spatuala around the edge to release.
15. I noted these make 18 regular size muffins.
16. These do not rise a lot so you can fill 2/3 way full without spill over.
17. When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.

Reviews

[sydsmama]

These are really yummy! They took a little longer to cook and made alot more than said. I ended up with 28 regular muffins and 12 mini muffins. And you're right, darker pans are better. I used a light pan for 6 of the muffins and they stuck to the pan and fell apart (had to toss those ones).

 

[Gail Blue Eyes]

Oh boy, what a muffin. You are right, these smelled so good while cooking, we could hardly stand it. They tasted divine too. I followed your directions exactly, greased my pan well and had no trouble with sticking. I will be making these during the holidays for sure. Thanks so much.

 

[Laudee]

To: Deborah1 These muffins are definitely "awesome"! Love the aroma and the flavor. Pretty darned easy to put together and plenty of yield. Thanks so much for sharing. Laudee C. Colorado

 

[San Marcos Sunshine]

I made these for the annual Easter brunch, and everyone wanted the recipe. When I got to reading it over, I felt the 1 cup of brown sugar was going to be too sweet for my taste. I cut it back to maybe only 2T. The recipe made at least 60 mini muffins that rose well with nice rounded tops. I don’t think the sugar was missed at all and could probably be entirely eliminated. I used muffin papers, so they didn’t stick. Only one minor problem: I made them a few days before Easter and put them in the fridge in a zip bag. When I took them out they were really sticky, but no one seemed to complain. I think they’d be better stored on the counter top lightly covered. Everyone took some home with big smiles. Thanks for an easy, large quantity recipe, Deborah!

 

[McTattle]

This recipe is delicious and easy. I didnt have kahlua(as I thought), but had coffee liquer. It worked just as well. Thanks for the recipe!!