Pecan Pie Muffins
Delightful muffins that offer a rich, nutty flavor reminiscent of classic pecan pie, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 1 cup chopped pecans Toast for extra flavor if desired.
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour Can substitute with a gluten-free blend.
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs Beaten slightly.
- 1/2 cup unsalted butter, melted Let it cool slightly before mixing.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, combine the chopped pecans, brown sugar, flour, and salt. Stir to mix well.
- 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.
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing them to a wire rack.
Notes
Serve warm or at room temperature. Great with whipped cream or vanilla ice cream. Store in an airtight container for 2-3 days or freeze for up to 3 months.