These things are so freaking yummy AND easy. I cam across the recipe on Facebook, and I admit to baking them a little bit longer so they’re a darker brown but that didn’t affect the taste! When I munched after they’d cooled, I wrapped one in a paper towel and zapped in the microwave for about 20 seconds. Eating them warm is The Best!
PECAN PIE MUFFINS
1 cup packed light brown sugar
1/2 cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs beaten
Preheat oven to 350 degrees. Grease cups in muffin pan generously. Crisco butter-flavored spray worked great. Do grease the the cups well or the muffins 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. Back 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. Store in air-tight container.
My full-sized muffin pan makes a dozen, and that’s what these measurements made. You can also place a pecan half in the center of each muffin before baking which makes them look pretty. 😉 Now I need to go make another batch of these.