Prep: 15 mins | Cook: 25mins | Total: 40 mins | Serving: 9 | Yield: 18 mini muffins
What will happen if the classic pecan pie turns into a muffin? Magic. The combination is pure evil in a good way. I mean, you will end up eating the whole serving without you noticing it. Using just five ingredients, these Pecan Pie Muffins are super easy to put. My mom would always make these muffins when I was in middle school and would tell me to bring some in school. My family is a huge nut lover, and these muffins are surely one of our favorites. I don’t like a pie that much, but this changes everything. It is a pie but in a muffin. Can I make all pie into a muffin? If so, then that will be great.
It will work with almost every kind of nut- walnut or macadamia nuts are fine substitutes. They taste just like a pecan pie made into a muffin. Now, these are more like chocolate muffins and not much like muffins for breakfasts. They are slightly dense, and at room temperature, they taste wonderful dry.
1 cup packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅔ cup butter softened
(2) large eggs, beaten
1. Preheat oven 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners. In a medium bowl, add and stir brown sugar, flour, and pecans.
2. In a separate bowl, beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon batter into the prepared muffin cups, the cups should be about 2/3 full.
3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
It can also be made into mini-muffins, only increased the time spent cooking by around 5 minutes or so. Those, too, tend to bake best in metal pots, not in stoneware baking dishes.
Per Serving: 338.2 calories; 77.4 mg cholesterol; 119.3 mg sodium; 3.4 g protein; 31.1 g carbohydrates.
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