Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside. In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in pecans. Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with Streusel (from muffin tops box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet and transfer to cooling rack. Cool completely, about 30 minutes. In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.
- 7 g Total Fat
- 21 g Total Carbohydrate
- 1 g Protein
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Nutritional Information
- 7 g Total Fat
- 21 g Total Carbohydrate
- 1 g Protein
Directions
Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside. In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in pecans. Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with Streusel (from muffin tops box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet and transfer to cooling rack. Cool completely, about 30 minutes. In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.