What’s Cookin’?: Patty’s Sorghum Pecan Christmas Muffins (RECIPE)
Patty Millay always knows how to celebrate the holidays! She's bringing a recipe perfect for Christmas Morning.
1 cup chopped toasted pecans, divided
10 tablespoons unsalted butter, melted and divided
1 1/4 pounds frozen white bread dough, thawed (such as Bridgford Frozen White Ready Dough)
3/4 cup granulated sugar
1 tablespoon ground cinnamon
1/3 cup packed light brown sugar
1/3 cup sorghum syrup
1/4 teaspoon kosher salt
Place 4 tablespoons of the melted butter in a medium bowl. Cut dough into 1/2- to 3/4-inch pieces. Place pieces in a bowl with butter; toss well to coat.
Stir together granulated sugar and cinnamon in a separate medium bowl. Add dough pieces; toss well to coat. Arrange half of the pieces evenly in the muffin pan; sprinkle remaining pecans evenly on top. Arrange remaining pieces evenly over pecans in a muffin pan.
Combine brown sugar, sorghum, salt, and the remaining 6 tablespoons butter in a small saucepan over medium-low. Cook, stirring occasionally until mixture starts to bubble, about 5 minutes. Remove from heat; cool 10 minutes. Pour evenly over dough in a muffin pan (about 1 tablespoon each). Cover loosely with plastic wrap. Chill 8 hours or up to overnight.
Remove pan from refrigerator, and uncover. Let stand at room temperature for 20 minutes. Preheat oven to 350°F.
Place pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven until dough is puffed and cooked through, about 20 minutes. Remove pan from oven; let stand 5 minutes. Line a baking sheet with aluminum foil or parchment paper. Carefully invert muffins onto prepared baking sheet; transfer to a platter.