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​​​​This is another recipe I've had for a long time. I bring it out when I'm in the mood to bake.  Right now, I have an excess of pecans, so muffins are needed! It's also one of my comfort foods. (I have many!)  And they smell so good when baking. I like using a good vanilla in this recipe because it complements the flavor of the pecans. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Another thing I do with muffins (and cupcakes) is grease the paper that I put into

 

 

the muffin cups.  I despise trying to peel off the paper and end up leaving the best

 

 

part.  You can toast the pecans before adding to the batter if you choose.  Just

 

 

make sure they're not "overtoasted."

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*Our vanilla extract recipe.

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​Why I Like This Recipe:

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♥  It goes together quickly and has only six ingredients.  

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♥  The texture of these is fabulous, just like a pecan pie.

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♥  These are versatile-they can be used as a dessert (with whipped cream).  Yum!!!

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♥  They can be made ahead and frozen for up to 2 months before they are served.

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♥  Can be made in a mini-version; adjust the baking time to about 10 minutes. 

 

 

    Watch carefully so they don't over-bake.

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About the Ingredients:

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•  Brown Sugar-I prefer light in this recipe, but you could also do dark.

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•  All-Purpose Flour

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•  Butter-Softened butter blends the best in this recipe.

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•  Eggs-Used as a binder; use the freshest possible.

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•  Vanilla-Using a good vanilla makes a big difference,

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•  Pecans-¼-inch dice is perfect!  Chop before measuring.

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​Best Southern Pecan Pie Muffins       Makes 12 muffins

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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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•  2½ to 3 cups chopped pecans

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Preheat the oven to 350°F.  Prepare 12 muffin cups.

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Instructions

 

 

 

1.   In a small bowl, mix the flour and brown sugar.  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 golden brown.  ​​​​

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