I have posted about these before. They are billed as Pecan Pie Muffins, but to me they are much more of a dessert. In fact, on my Pecan Pie Muffin post I metioned at the bottom that these would be amazing as dessert. I was right. These are better as dessert than breakfast. We mixed these up after dinner clean up and ate them hot with vanilla ice cream. Every bowl was licked clean!
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
- Vanilla Ice Cream
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. These are sticky little guys. You will need to go around the edges with a knife and then let cool a couple of minutes before removing. For best results, flip the pan upside down to remove to avoid tearing the muffin into pieces. Top with vanilla ice cream.