Cantaloupe Muffins with Praline Topping Recipe - Allrecipes.com
Cantaloupe Muffins with Praline Topping Recipe
  • READY IN 1 hr

Cantaloupe Muffins with Praline Topping

Recipe by  

"A great way to use up extra cantaloupe."

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Ingredients Edit and Save

Original recipe makes 10 jumbo muffins Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
  2. Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
  3. Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
  4. Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
  5. Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Footnotes

  • Cook's Note:
  • A great addition to this recipe are blueberries. Add 1 cup of them in after adding in the cantaloupe chunks. Make sure to lightly dust them in flour or they will sink to the bottom!
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Reviews More Reviews

Sep 06, 2014

I wasn't sure what to think about this recipe because I had never heard of a cantaloupe muffin, but, it sounded interesting! The texture of the muffin was soft and moist and did taste like cantaloupe. The crumble topping was crunchy and had great flavor. My husband liked them very much and thought they were a nice change. I thought they were good also, but, seemed to be missing a little something for me. I will make again, but, maybe add a little more vanilla or take the suggestion from the cook's notes and add some blueberries. The only thing I did different was to add the crumble to the top of the wet muffin before I baked and didn't add after partially baking. They also only took about 22 minutes to bake, so, it is will just depend on the size of your muffin tin. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 53.5 g
  • 17%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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