Cantaloupe Muffins with Praline Topping

Recipe View Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Prepare a jumbo muffin tin by greasing 10 cups generously or lining them with paper muffin liners. (5 minutes)

Recipe View Make the Praline Topping: In a medium bowl, combine the chopped pecans, brown sugar, 1/2 cup flour, and softened butter. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside. (10 minutes)

Recipe View Combine Wet Ingredients: In a separate large bowl, beat together the granulated sugar and vegetable oil with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Beat in the pureed cantaloupe and vanilla extract until well combined. (7 minutes)

Recipe View Combine Dry Ingredients: In another bowl, whisk together 1 1/2 cups flour, baking powder, cinnamon, and salt. (3 minutes)

Recipe View Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the diced cantaloupe and lemon zest. (5 minutes)

Recipe View Fill Muffin Cups: Evenly distribute the batter among the prepared muffin cups. (3 minutes)

Recipe View Bake: Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle the praline mixture evenly over the top of each muffin. (25 minutes)

Recipe View Continue Baking: Return the muffins to the oven and continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. (10 minutes)

Recipe View Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy! (10 minutes)