Instructions
step 1 Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
step 2 In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
step 3 In another bowl, whisk eggs, melted butter, milk, and vanilla extract.
step 4 Add wet ingredients to dry ingredients and mix until just combined.
step 5 Fold in chopped pecans and caramel sauce gently.
step 6 Divide batter evenly among muffin cups, filling about 3/4 full.
step 7 Bake for 18–22 minutes until golden brown and a toothpick comes out clean.
step 8 Allow muffins to cool slightly, then drizzle with additional caramel sauce.
step 9 Sprinkle extra chopped pecans on top and serve.
Storage and Reheating Tips
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat briefly in the microwave for a warm, gooey texture if desired.
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