Saturday, October 2, 2010

Pecan Pie Muffins...for pecan pie lovers only.

Fill the muffin cups about 2/3rds full.  This recipe makes between 8 and 10 muffins.

These delicious little babies have no leavening agent except the eggs.  As a result they will just rise to be level with the muffin cup.

I found this recipe at PW's Tasty Kitchen.  My husband's favorite pie is pecan pie so I knew I had to try these.  These are not to be messed with.  Don't change a thing.

Pecan Pie Muffins

  • 1 cup Packed Light Brown Sugar

  • ½ cups All-purpose Flour

  • 1 cup Chopped Pecans

  • ⅔ cups Softened Butter

  • 2 whole Eggs Beaten
Preheat oven 350 F.  Grease your muffin pan well.  In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. 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.  This made 10 muffins for me, but this will vary depending on the size of your muffin pan and how much batter you put in each cup.

I have a feeling serving these as dessert with a scoop of vanilla ice cream would be amazing!

Hey What's For Dinner


  1. These look AMAZING!! Pecan pie is my all time favorite!

  2. I am definitely a pecan pie lover! Your muffins look absolutely delicious - and I like the idea of serving them for dessert with ice cream too!



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