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Best Pecan Pie Muffins
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This is another one of those recipes that I've had around for a long time and bring it out when I'm
in the mood to bake. And right now I have an excess of pecans so muffins it is!
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I like to use vanilla* in this recipe because it compliments the flavor of the pecans. And it smells
so good when baking.
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Another thing I do with muffins (and cupcakes) is grease the paper muffin cups. I despise trying
to peel off the paper and end up leaving the best part.
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You can toast the pecans beforehand if you choose. Just make sure they're not "over toasted" or
the flavor will be missing.
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Preheat the oven to 350°F. Prepare 12 muffin cups.
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Ingredients
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• 1½ cups light brown sugar, packed
• ¾ cup all-purpose flour
• 1 cup salted butter, softened
• 3 eggs, beaten
• 1½ tsp vanilla
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• 3 cups chopped pecans
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Instructions
1. In a small bowl, mix the flour and brown sugar together. In a large bowl, beat the eggs, butter and
vanilla together until thoroughly combined. Stir in the flour mixture just until combined; fold in pecans.
2. Scoop the batter into the prepared muffin cups, top with a pecan half. Bake for 15 to 20 minutes until
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golden brown.
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*My recipe for vanilla
