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Pecan Pie Muffins

Pecan Pie Muffins : Melady Cooks

Pecan Pie Muffins : Melady Cooks

Pecan pie muffins are like having pie for breakfast. They’re so good I can forgive them for having nuts in them. Of course they wouldn’t resemble pecan pie without them, but I usually prefer muffins minus the nuts. These muffins are amazingly like the pie they’re named for, and not as sweet as you’d expect them to be, which means a person could eat more of them!

The muffins are made in a regular muffin tin, but not very high. Being about an inch high keeps them moist and more like their namesakes. It was hard to get used to such short muffins, but after one bite you get it. They are SO good!

I found the recipe at Tasty Kitchen and laughed at the fact that there are only 5 ingredients to this muffin! Seriously, it is just flour, butter, eggs, brown sugar and pecans.  The recipe only makes 8 muffins and since I was serving it for a breakfast buffet, I doubled it.

Measure dry ingredients together and mix well

Measure dry ingredients together and mix well

I started by measuring the dry ingredients into a bowl and mixing well.

Soften butter

Soften butter

I softened the butter in the microwave and let it sit for a few minutes to cool.

Beat the eggs

Beat the eggs

Next I beat the eggs well with my hand held mixer, then poured the butter in slowly and made sure it was mixed well. They were lumpy and looked like something went wrong with scrambled eggs, but a quick peek at the original website showed her eggs and butter mixture looked the same. Whew.

Beat butter into the eggs

Beat butter into the eggs

Finally I beat the dry ingredients into the wet ingredients and mixed well.

Beat dry ingredients into the wet ingredients

Beat dry ingredients into the wet ingredients

I had sprayed my muffin tins with cooking spray. I used a large cookie scoop to scoop the batter into each cup. I had enough for 18 muffins, although technically it should have been 16. Close enough.

Scoop batter into muffin tins about half full

Scoop batter into muffin tins about half full

I baked the muffins for 20 minutes, and they had just begun to brown around the edges. I let them cool for a few minutes, then had to run a knife around the sides of the cups to remove them from the tins.

Muffins will be lightly browned at edges when done

Muffins will be lightly browned at edges when done

I froze them between sheets of waxed paper in a plastic container for a few days. Removed from the freezer and thawed on the counter, they were still moist and delicious when served on the buffet. They were moist for several days afterwards as well. We had so much food there were plenty of leftovers to savor afterwards.

Pecan Pie Muffins

Pecan Pie Muffins

With the bags of pecans my daughter brought back from Georgia for us, I’ll be making many more pecan pie muffins. They are perfect for breakfast or anytime for a snack.

Pecan Pie Muffins

1 cup light brown sugar; packed
½ cups flour
1 cup pecans; chopped
⅔ cups butter; melted
2 eggs; beaten

Preheat oven 350 F.

Grease your muffin pan with shortening or spray.

In a bowl, stir together brown sugar, flour and pecans.

In a separate bowl, beat the butter and eggs together until fairly smooth. It will look kind of lumpy.

Stir into the dry ingredients just until combined.

Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.

Bake for 20 to 25 minutes. Cool on wire racks when done.

Makes 8 regular sized muffins

They do freeze well.

Adapted from Tasty Kitchen.

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