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Sarah

Pecan Pie Muffins

Rich, gooey pecan pie muffins with brown sugar and pecans baked into a muffin tin, no pie crust required.
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Prep Time 10 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings: 16 muffins
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup pecans chopped
  • 1 cup light brown sugar packed
  • 1/2 cup all-purpose flour
  • 2/3 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 pinch salt

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with well-sprayed paper liners. Stir pecans, brown sugar and flour together in a bowl. Whisk melted butter, eggs, vanilla and salt in a separate bowl, then combine with the dry ingredients.
  2. Divide batter evenly among the cups, filling each about two-thirds full.
  3. Bake 18 to 20 minutes until set and a toothpick comes out clean.
  4. Cool in the pan about 10 minutes, then peel liners away while still slightly warm.

Notes

  • Grease the liners well, this batter is sticky even with nonstick-style liners.
  • Don't overfill the cups, it extends bake time and makes muffins more likely to fall apart when unwrapped.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.