We took a cue from Hummingbird High blogger Michelle Lopez and left every other cup of the muffin pan empty for maximum doming and rise to these muffins.Cream Cheese-Filled Pecan Pie Muffins Print Recipe Pin Recipe Makes 6 muffins Ingredients  1⅓ cups (167 grams) all-purpose flour1¾ teaspoons (8.75 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ teaspoon (1 gram) ground nutmeg½ cup (110 grams) firmly packed light brown sugar⅓ cup (80 grams) whole milk, room temperature⅓ cup (75 grams) neutral oil1 large egg (50 grams), room temperature1 teaspoon (4 grams) vanilla extract½ cup (57 grams) coarsely chopped pecans*Cream Cheese Filling (recipe follows)Pecan Pie Glaze (recipe follows) InstructionsPreheat oven to 375°F (190°C).Spray 6 alternating cups of a 12-cup muffin pan with baking spray with flour.In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.In a large bowl, whisk together brown sugar, milk, oil, egg, and vanilla.

Gradually add flour mixture, stirring until almost combined.Add pecans, and stir until combined and no dry streaks remain.Spoon 2½ tablespoons (39 grams) batter into each prepared muffin cup.Spoon 2½ teaspoons (12.5 grams) Cream Cheese Filling into center of batter in each cup.

Top each with 2½ tablespoons (39 grams

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