These Pecan Pie Muffins are super easy to throw collectively with simplest five ingredients. Tammy swears if you just below-bake them, they truely taste like a pecan pie and he or she’s proper. They have crispy chewy edges and a tender gooey middle. If you’re terrified of butter you must just stroll away now. Just sayin’. The best manner you can screw those up is to no longer well grease your pan.
Pecan Pie Muffins
These Pecan Pie Muffins are a mix between a pie and a muffin. They have a muffin texture with a soft gooey inside like a mini Southern pecan pie.
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softened
- 2 eggs, beaten
Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.
View the full recipe at thegirlwhoateeverything