Cinnamon Pecan Muffins

These muffins are a favorite of our Sunday School Class. I've tweaked the recipe a bit, and this is the way I think they taste best. I almost always have a coupon for these, and they are often on sale, as well.

Cinnamon Pecan Muffins

Pre-heat oven to 350.

Spray muffin pans with cooking spray.

Melt ½ stick butter, and let it cool a bit.
(I cut the butter into about 4 pats and zap it for about a minute in the microwave, before I combine the batter ingredients. The butter will be cool enough to use when it’s called for. The reason it needs to cool is so that it doesn’t “cook” the eggs when you add them. The directions on the box call for oil. You may want to use it instead of butter. I just like the taste and texture the butter gives the muffins.)

1 Box Betty Crocker Cinnabon Cinnamon Streusel Premium Muffin and Quick Bread Mix
1 cup chopped pecans
2 eggs
¾ cup milk

Pour muffin mix in mixing bowl. Add pecans, stirring well to coat nuts. (This keeps all the nuts from going to the bottom.)
Make a well in the center of the mix. Add melted, cooled butter, eggs, and milk. Stir just until everything is moistened. (Over-stirring will make the muffins tough.) Spoon batter into prepared muffin pans. Spoon/sprinkle the streusel mix (included in box) over the tops of each muffin. Bake for about 10 - 15 minutes. While muffins cook, make a glaze by whisking together 2 tablespoons of milk, 1 tablespoon melted butter (optional) and 1 cup confectioners' sugar. When muffins are done, spoon glazed over each muffin.

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