Pecan Pie Muffins

Pecans are so versatile. You can coat fish in them, use them in breads, on ice cream, and in cookies. But my favorite use for pecans is pecan pie. When I found this recipe for pecan pie muffins it appealed to me for two reasons. One, they’re pecan pie muffins and two a good ‘ole southern gal, Trisha Yearwood came up with it.

I made a double batch and got 2 dozen mini muffins and 1 dozen full size muffins.

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Pecan Pie Mini Muffins


Ingredients:

  • 1 cup pecans, chopped
  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 1/3 sticks butter, melted  (1/3 cup = 5 tablespoons + 1 teaspoon)

 

Directions:

  1. Preheat the oven to 350°F.
  2. Spray the cups of a mini muffin tin with cooking spray.
  3. Whisk the pecans, sugar, and flour to combine.
    dry-ingredients-01
  4. Make a well in the center of the dry ingredients and set aside.
  5. In a separate bowl, beat the eggs until foamy.
  6. Add the melted butter to the eggs and stir to combine.
    better-adding-butter-01
  7. Pour the egg mixture into the center of the well in the dry ingredients and stir until moistened.
  8. Spoon the batter into the prepared muffin cups, filling each until almost full.
    full-size-muffins-01
  9. Bake about 15 minutes or until a toothpick inserted in the center comes out clean.

For full size muffins line the muffin cups with paper liners and then spray with cooking spray. Bake at 350°F for 20 minutes or until a toothpick comes out clean.

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