Sorghum-Pecan Monkey Bread Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and grease a muffin tin.
• STEP 2.In a small bowl, combine the sugar and cinnamon.
• STEP 3.In a separate bowl, whisk together the flour, baking powder, and salt.
• STEP 4.In a large bowl, cream together the butter and sugar until light and fluffy.
• STEP 5.Add the eggs, one at a time, beating well after each addition.
• STEP 6.Add the sorghum syrup and vanilla extract and mix until combined.
• STEP 7.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 8.Fold in the pecans.
• STEP 9.Scoop the dough into the prepared muffin tin, filling each cup about 2/3 full.
• STEP 10.Sprinkle the cinnamon-sugar mixture over the top of each muffin.
• STEP 11.Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 12.Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• STEP 13.Serve warm or at room temperature.

Storage and Serving

• These muffins are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.
• To reheat, place the muffins in a preheated oven at 350°F for 5-10 minutes.
• Serve with a drizzle of sorghum syrup or a dollop of butter.