Sorghum-Pecan Monkey Bread Muffins Recipe

Recipe By Slurrp

These Sorghum-Pecan Monkey Bread Muffins are a delightful twist on the classic monkey bread. Made with sorghum syrup and pecans, these muffins are sweet, sticky, and full of flavor. The dough is rolled into small balls, coated in a cinnamon-sugar mixture, and baked until golden brown. The result is a batch of irresistible muffins that are perfect for breakfast or brunch.

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Sorghum-Pecan Monkey Bread Muffins
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Ingredients for Sorghum-Pecan Monkey Bread Muffins Recipe

  • 1 cup Granulated Sugar
  • 1 tablespoon Ground Cinnamon
  • 2 cup All Purpose Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, Softened
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1/2 cup Sorghum Syrup
  • 1 teaspoon Vanilla Extract
  • 1 cup Chopped Pecans

Directions: 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.
Nutrition
value
2477
calories per serving
159 g Fat37 g Protein239 g Carbs45 g FiberOther

Current Totals

  • Fat
    159g
  • Protein
    37g
  • Carbs
    239g
  • Fiber
    45g

MacroNutrients

  • Carbs
    239g
  • Protein
    37g
  • Fiber
    45g

Fats

  • Fat
    159g

Vitamins & Minerals

  • Calcium
    394mg
  • Iron
    14mg
  • Vitamin A
    22mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    177mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    6mg
  • Copper
    3mcg
  • Magnesium
    384mg
  • Manganese
    10mg
  • Phosphorus
    907mg
  • Selenium
    59mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp