Description
These delightful Pecan Pie Muffins capture the essence of pecan pie in a portable form, featuring a gooey center and a crunchy pecan topping. Perfect for breakfast or dessert!
Ingredients
Scale
- 1 cup packed light brown sugar
- 1 cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softened
- 2 eggs, beaten
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Generously grease mini or regular muffin cups with butter or non-stick spray to prevent sticking.
- Prepare the Dry Ingredients:
- In a medium bowl, stir together the packed light brown sugar, all-purpose flour, and chopped pecans until well combined.
- Mix the Wet Ingredients:
- In a separate bowl, beat the softened butter and beaten eggs together until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Gradually stir the dry ingredients into the butter and egg mixture, mixing just until all ingredients are combined. Be careful not to overmix.
- Fill the Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake the Muffins:
- For mini muffins: Bake in the preheated oven for 12-13 minutes.
- For regular-sized muffins: Bake for 15-17 minutes.
- The muffins should be golden brown on top and slightly underbaked in the center for a gooey texture.
- Cool and Serve:
- After baking, run a knife around the edge of each muffin to help release them from the pan. Pop each muffin out carefully.
- Serve the muffins warm for the best flavor and texture experience.
Notes
- Greasing the Muffin Cups: Ensure that the muffin cups are well-greased to prevent sticking. You can use butter or a non-stick cooking spray.
- Gooey Center: Slightly underbaking the muffins will give them a gooey, pecan pie-like center, which is delicious when served warm.
- Prep Time: 15 minutes
- Cook Time: 17 minutes