pecan pie muffins

Pecan Pie Muffins

These delicious muffins have the gooey, buttery flavor of pecan pie in an easy-to-make muffin form. They’re especially good warm from the oven.

Ingredients

• 1 cup chopped pecans

• ½ cup all-purpose flour

• ¾ cup packed brown sugar

• ½ cup butter, melted

• 2 large eggs

• 1 tsp vanilla extract

• ¼ tsp salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan well or line it with paper liners.

2. Combine the dry ingredients: In a bowl, mix the chopped pecans, flour, brown sugar, and salt.

3. Add the wet ingredients: Stir in the melted butter, eggs, and vanilla until just combined. Don’t overmix.

4. Fill the pan: Divide the batter among the muffin cups, filling each about ⅔ full.

5. Bake: Bake for 18–22 minutes, until the tops are set and a toothpick inserted near the edge comes out mostly clean. The centers should remain slightly soft.

6. Cool: Let the muffins cool in the pan for about 10 minutes before carefully removing them.

Tips

• Grease the muffin pan generously—the sticky pecan filling can cling to the sides.

• For an extra-rich flavor, lightly toast the pecans before adding them.

• Serve warm with a little butter or vanilla ice cream.

• Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for longer storage.

Makes: 12 muffins.