These Pecan Pie Muffins are the perfect blend of a muffin and a pecan pie—soft, buttery, and packed with nutty goodness. They’re quick to make and ideal for any occasion.
Ingredients
• 1 cup light brown sugar, packed
• ½ cup all-purpose flour
• 2 cups chopped pecans
• ⅔ cup butter, softened
• 2 large eggs, beaten
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Generously grease a muffin tin or line it with paper liners.
2. Prepare the Dry Ingredients
In a medium bowl, mix together the brown sugar, flour, and chopped pecans. Set aside.
3. Prepare the Wet Ingredients
In another bowl, beat the softened butter and eggs together until smooth and creamy.
4. Combine
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
5. Fill the Muffin Cups
Fill each muffin cup about ⅔ full with the batter.
6. Bake
• For mini muffins: Bake for 12-13 minutes.
• For regular-sized muffins: Bake for 15-17 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve
Allow the muffins to cool for a few minutes. Loosen them from the tin with a knife and serve warm for the best flavor.
Enjoy these rich, nutty Pecan Pie Muffins with your favorite coffee or tea!
Tips:
• For a deeper flavor, toast the pecans before chopping.
• Store leftover muffins in an airtight container for up to 3 days or freeze them for longer storage.