Here’s a classic, simple recipe for Pecan Pie Muffins — they taste like little handheld pecan pies, rich, buttery, and nutty.
🧁 Ingredients (makes about 9–12 muffins)
- 1 cup chopped pecans
- 1 cup light brown sugar, packed
- ½ cup all-purpose flour
- 2 large eggs
- ¾ cup (1½ sticks) butter, melted and slightly cooled
- 1 tsp vanilla extract
- ¼ tsp salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin well (these stick easily) or line with parchment liners.
- In a bowl, mix pecans, brown sugar, flour, and salt.
- In another bowl, beat together eggs, melted butter, and vanilla until smooth.
- Stir the wet mixture into the dry just until combined—do not overmix.
- Spoon the batter into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, until tops are set and a toothpick comes out mostly clean (moist crumbs are fine).
- Cool in the pan for about 5 minutes, then carefully remove and cool on a wire rack.
✨ Tips
- Toast the pecans lightly first for deeper flavor.
- These freeze well — just reheat 10–15 seconds in the microwave before serving.
- A pinch of cinnamon or bourbon in the batter gives a fun twist.
Would you like me to adapt this recipe for a specific diet (e.g., gluten-free, low sugar, dairy-free)?
