Yield
Makes 9 muffins

How to Make It

Step 1

Combine first 3 ingredients in a large bowl; make a well in center of mixture.

Step 2

Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened.

Step 3

Place foil baking cups in muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Step 4

Bake at 350° for 20 to 25 minutes or until done. Remove from pans immediately, and cool on wire racks.

Ratings & Reviews

jenkillinger's Review

JennaG
December 29, 2011
My mom brought these muffins to Thanksgiving for the first time in 2011 and everyone loved them. Both she and I have been making them ever since. I even made a gluten-free version for a friend on a restricted diet. To make gluten-free: Substitute: same amount of gluten-free flour for regular, all-purpose flour Substitute: Vanilla beans for vanilla extract Substitute: Butter instead of spray to cover muffin pan Cook at 400 for 10 or 11 minutes.

kycookingmom's Review

jenkillinger
July 31, 2011
Great dessert and really easy to prepare!

VickieLou's Review

kycookingmom
June 11, 2009
I've been making these since the recipe first appeared in Southern Living. They are very easy to make and everyone just LOVES them! They are one of my family favorites.

JennaG's Review

VickieLou
December 04, 2008
Everyone LOVES these muffins! I made these for a holiday brunch a couple of years ago and everyone ended up filling up on these over the rest of the food! I now make them anytime I have to bring a dessert because I know they will be a hit. I can not serve them anywhere without 90% of the people asking for the recipe. Even better, they are really quick and easy to make! I will make them again and again.