Hi everyone! This is an easy but great recipe! I first saw it from my friend Lisa. She posted a picture on Instagram and shared the recipe for these great Pecan Pie Muffins! Because the recipe was posted in one of her videos, I don’t have anything to link back to. Many of you asked if I would share it so here it is.
One thing, these stick like crazy the to pan! I sprayed them well but because of the consistency of the batter, it’s just going to happen. Even if you used muffin liners, the tops would still stick. When I shared this on Instagram, some of you mentioned using a silicone baking pan. I think I’ll try that next time. Thank you! I also made a few mini muffins with left over batter and I think I may even prefer them that way. Seriously So Good!
*Update: This year I only made the mini version. I used mini cupcake liners and it worked out well. From now on, I’ll only be making the mini version.
Ingredients:
1 cup packed light brown sugar
1/2 cup chopped pecans
1/2 cup all purpose flour
2 eggs
2/3 cups melted butter
Directions:
Preheat oven to 350 degrees
Heavily spray your muffin pan with non-stick spray or use muffin liners. (I use the mini liners.)
Mix all the ingredients together in a medium bowl. Use a small cookie scoop to fill mini muffins 3/4 of the way full.
Bake for 20-25 minutes or until edges are golden brown and center is done. Makes about 6 regular size muffins or 24 mini muffins.
