Pecan Pie Muffins

by

Prep Time: 10 mins | Cook Time: 20 mins | Yield: 12 standard muffins

Ingredients

  • 1 cup light brown sugar, packed

  • 1/2 cup all-purpose flour

  • 1 cup pecans, roughly chopped

  • 2/3 cup unsalted butter, melted and slightly cooled

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • 1/4 tsp salt

1.Preheat & Prep:Do not use paper liners—they will stick permanently.

Preheat your oven to 350°F (175°C). Generously coat a standard 12-cup muffin tin with non-stick baking spray (the kind with flour in it works best). Alternatively, use foil liners sprayed with oil.

2.Mix the Dry Ingredients:

In a large mixing bowl, whisk together the brown sugar, flour, chopped pecans, and salt until evenly distributed. Breaking up any brown sugar clumps now ensures an even bake.

3.Whisk the Wet Ingredients:

In a separate, smaller bowl, beat the eggs. Whisk in the melted butter and vanilla extract until smooth.

4.Combine:

Pour the wet ingredients into the dry ingredients. Stir with a spatula just until the flour disappears. The batter will be quite thick and heavy.

5.Bake:

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20–22 minutes. The tops should look set and slightly cracked, but the centers will still be soft and gooey.

6.Cool & Remove:Removing them while warm prevents them from cementing to the pan.

Let the muffins cool in the pan for exactly 10 minutes. Run a butter knife around the edges of each muffin and gently pop them out onto a wire cooling rack.