Nutty Pecan Pie Muffins
Bake these easy Pecan Pie Muffins for a handheld dessert. Enjoy a warm, nutty treat with brown sugar and toasted pecans, ready in under 35 minutes.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- whisk
- spatula
- muffin tin
- oven
- wire rack
Ingredients
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 12-cup muffin tin with non-stick cooking spray or butter.
- In a medium bowl, combine the packed brown sugar, chopped pecans, all-purpose flour, and salt. Stir with a whisk until the ingredients are well blended.
- In a separate large bowl, whisk together the eggs, melted butter, and vanilla extract until the mixture is smooth and fully combined.
- Pour the dry ingredients into the bowl with the wet ingredients and stir gently with a spatula until just combined; the batter will be thick and shiny.
- Spoon the batter evenly into the prepared muffin cups, filling each cup about 2/3 full.
- Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Generously grease the muffin tin to prevent sticking. The batter will be thick and shiny. Allow muffins to cool in the pan for 5 minutes before transferring.