Pecan Pie Muffins

Here's a quick throw-together that is as delicious as it is easy. Basically, if a pecan pie and a muffin had a baby, this would be it. It's a little gooey in the middle, but it holds up like a muffin. And it's SO amazingly good! As soon as I saw Trisha Yearwood making them on her show, I wanted to try 'em. If you like pecan pie, you MUST give them a try. You'll LOVE them! They're perfect for a holiday breakfast or brunch, or just because you're feeling a little nutty. See what I did there...

Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted
 

Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes. 

 

 

 Tips:

I added a little vanilla extract and a big pinch of salt. I think that's just what they needed! 

Be sure to spray the muffin liners, otherwise the paper will stick to the muffin when you go to eat it. I used baking spray that has flour in it, and it turned out perfectly.

This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes.