Instructions:
Preheat oven to 350°F and generously grease a muffin tin (nonstick spray or Baker’s Joy).
In one bowl, stir together the brown sugar, flour, and pecans.
In another bowl, whisk together the softened butter and eggs until combined.
Pour the egg mixture into the dry ingredients and stir just until no dry streaks remain. Do not overmix.
Divide the muffin batter between the prepared cups, filling them about 2/3 full.
Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size until puffed and just set at the centers.
Allow to cool for 5 minutes, then use a butter knife to help release the muffins from the pan.
Serve the pecan pie muffins warm, at room temperature or reheat briefly before enjoying.
Notes:
Be sure to grease the muffin tin very well to prevent sticking.
For easy removal, consider using parchment paper liners.
Let cool 5-10 minutes before trying to remove from the pan.
Store leftovers airtight at room temperature for 3-4 days or freeze for longer storage.
These luscious pecan pie inspired muffins are sheer portable, snackable perfection! Perfect for fall baking cravings.
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