Pecan Pie Muffins

Pecan Pie Muffins

Ingredients

• 1 cup chopped pecans

• 1 cup brown sugar (light or dark)

• ½ cup all-purpose flour

• 2 large eggs

• ½ cup melted butter, cooled

• 1 tsp vanilla extract

• ¼ tsp salt

Optional add-ins:

• Mini chocolate chips

• A pinch of cinnamon

• Splash of maple syrup or bourbon

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Instructions

1. Preheat oven
   Preheat to 350°F (175°C). Grease or line a 12-cup muffin tin.

2. Mix batter
   In a bowl, stir together brown sugar, flour, salt, and pecans.
   Add eggs, melted butter, and vanilla. Mix until just combined.

3. Fill muffin cups
   Spoon batter evenly into muffin cups (about ¾ full).

4. Bake
   Bake 20–25 minutes, until tops are set and slightly cracked.
   Centers should be gooey, not dry.

5. Cool slightly
   Let cool 10 minutes before removing.

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Serving Ideas

• Dust with powdered sugar

• Drizzle with caramel sauce

• Serve warm with coffee ☕ or vanilla ice cream

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Pro Tips

• Don’t overbake—gooey is the goal

• Toast pecans first for deeper flavor

• Store at room temp up to 3 days or refrigerate for longer

If you want a mini muffin version, gluten-free swap, or cream cheese swirl, just say the word 😌