Caramel Pecan Upside-Down Muffins

Just pulled these out of the oven and the smell was heaven! I realized after the first bite that something was off and realized I had used a whole stick of butter instead of just half. They were a bit salty but still moist and indulgent. (That's what happens when you are 9 months pregnant and get the urge for baked goods.) When I make these again I will put in the correct amount of butter and probably some cinnamon. Aside from my own mishap they were great, love the oats for the consistency.

Really good - very moist and rich! Such a great presentation!! I think next time, I will increase the sugar in the batter a little bit & add a dash of nutmeg for enhanced flavour. I didn't have any problem with sticking at all - I did loosen the edges before inverting, though.

Yummy muffins! These are really easy to make! I added 1 tsp of vanilla to the batter, but made the recipe as posted otherwise. When they came out of the oven, I inverted them and quickly scraped the extra sugar/butter on to the top of the nuts - it gets hard fast, so you need to move quickly! Great recipe, I'll definately make it again. Made for Top Favourites of 2009 Tag.

I made this as a loaf (baked for 36 minutes) and we just loved it, especially the caramelized topping! It reminded me of Recipe #270613. I added a teaspoon of vanilla extract to this since it seemed like it would go. I used parchment paper, so any of the topping that stuck to it could easily be scraped up and added back to the top of the bread. You can fill your muffins or loaf right to the top on these, it doesn't rise (which is interesting with a tablespoon of baking powder) - which makes it convenient for inverting. This is absolutely fabulous, was gone in a flash, and has the added bonus of being healthier with the addition of the oatmeal. Thank you!!

Nice muffins. The topping was a bit burnt and some stuck to the pan, but otherwise everything worked well. Thanks