I hate clutter. And I hate dirty, sticky fingers. Based on those two things alone, I probably should not have had kids. But I got the memo too late.
So I just grin and bear it when they get Cheetos residue on the chair cushions, marshmallow fluff on their clothes, and stain 25 napkins with barbecue sauce. (Actually, that’s a lie. I sit in the corner. And cry.)
It’s happening less and less as they grow older, but OMG. How hard is it to get the food in one’s mouth and not…everywhere else?
As I was eating this, I immediately thought a sweet version would be just as good. And how about in muffin form? (Ya, every once in a while I have a good idea.) Then, I decided to add maple syrup to the butter… oh yes.
They’re like a fabulous cinnamon bun. And totally worth the sticky fingers.
Easy Maple Pecan Pull-Apart Muffins
Prep time: 15 minutes
Cook time: 18 minutes
• 1 tube of Pillsbury refrigerated Grands biscuits (not the flaky layers)
• 3 tablespoons unsalted butter
• 1/4 cup maple syrup
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup finely chopped pecans
Preheat the oven to 350 degrees.
In a small bowl, combine the butter and maple syrup and melt in the microwave. Evenly distribute among 12 muffin slots (you’ll have just enough to coat the bottom of each well.)
In a large bowl, mix together the brown sugar, cinnamon, and chopped pecans. Cut each biscuit into 8 pieces and toss with the brown sugar mixture, making sure the biscuit pieces stay separated and the sugar coats the pieces on all sides..
Place 5 biscuit pieces into each muffin slot (yes, you’ll have 4 left over…pick a slot that looks like it needs another and drop it in!) Sprinkle any brown sugar and pecans that get left behind in the bowl, evenly over each muffin.
Bake for 18 minutes until golden brown.