Pecan Pie Muffins
Pecan Pie Muffins are a delightful and convenient twist on classic pecan pie, perfect for any time of the day.
Ingredients
Dry Ingredients
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted Ensure butter is melted and slightly cooled.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, mix together the chopped pecans, brown sugar, all-purpose flour, and salt.
- In a separate bowl, beat the eggs slightly. Then, add the melted butter and vanilla. Mix well.
- Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.
- Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
Baking
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
Notes
Serve warm with a dollop of whipped cream, drizzle of caramel sauce, or a scoop of vanilla ice cream for a sweeter dessert. Store in an airtight container for up to 3 days or freeze for up to 3 months.