Description
These Pecan Pie Muffins are a delightful fusion of a muffin’s light texture and the rich flavors of a classic pecan pie. With a crispy top and gooey, buttery center, these treats are perfect for breakfast, dessert, or holiday gatherings.
Ingredients
Scale
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 2 large eggs, beaten
- 2/3 cup unsalted butter, softened
Instructions
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Preheat and Prepare Muffin Tin:
- Preheat your oven to 350°F (175°C). Generously grease or line 12 standard muffin cups.
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Mix the Dry Ingredients:
- In a medium bowl, stir together the brown sugar, flour, and chopped pecans until evenly combined.
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Add Wet Ingredients:
- In a separate bowl, beat the softened butter with the eggs until smooth. Pour this mixture into the dry ingredients and stir until just combined.
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Fill the Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
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Bake:
- Bake for 20-25 minutes, or until the tops are golden brown and spring back lightly when touched.
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Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 3 months.
- Garnish: For a festive touch, top each muffin with a whole pecan before baking.