Pecan Pie Muffins
Delicious muffins that capture the rich flavors of classic pecan pie in a portable form.
Servings: 12 muffins
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Dry Ingredients
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 cups chopped pecans
Wet Ingredients
- 2/3 cup butter, softened
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper liners for easy removal.
- In a medium bowl, combine the light brown sugar, flour, and chopped pecans. Mix gently to distribute the ingredients evenly.
- In a separate bowl, whisk together the softened butter and beaten eggs until completely blended.
- Pour the wet ingredients into the dry mixture. Stir just until combined — don’t overmix! The batter will be thick and slightly sticky.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18 to 22 minutes, or until the muffins are golden and set. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.
- Allow the muffins to cool in the pan for at least 10 minutes before removing. They’ll be fragile at first but will firm up as they cool.
- Serve warm or at room temperature, and enjoy every gooey, nutty bite!
Notes
Store extras in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months.