Bread

Pecan Pie Muffins

... from Aunt Sandy's Kitchen

• Serves: 6-12 muffins
• Prep Time: 10 minutes
• Cooking: 20-25 minutes

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Enjoy the warm, comforting flavors of classic pecan pie in a convenient, portable muffin. This easy-to-make recipe re-creates the nostalgic Southern dessert, making it an ideal treat for breakfast, brunch, or an afternoon snack. Serve them fresh from the oven for the ultimate gooey-centered experience, or enjoy them the next day as the flavors continue to meld.

Ingredients (single batch: 6 regular muffins or 18 mini muffins)

• ⅔ cup butter, softened
• 1 cup light brown sugar, packed
• 2 large eggs, beaten
• ½ cup all-purpose flour
• 1 cup chopped pecans

Ingredients (double batch: 12 regular muffins or 36 mini muffins)

• 1⅓ cup butter, softened
• 2 cup packed light brown sugar
• 4 large eggs, beaten
• 1 cup all-purpose flour
• 2 cup chopped pecans

Directions

1. Preheat oven at 350° F (177° C).
2. Grease and flour (or Baker's Joy) muffin tin cups or line with paper muffin liners.
3. In a medium (or large) mixing bowl, add soften butter and brown sugar. Blend to remove lumps.
4. Add to the butter mixture beaten eggs and flour slowly. Blend till smooth.
5. Fold the pecans into the mixture until combined.
6. Spoon or scoop the batter into the prepared muffin cups, filling each about ⅔ full.
7. Bake muffins in the preheated oven for 20 to 25 minutes. The muffins are ready when the tops spring back, or a toothpick inserted into the center comes out clean. For a more gooey-centered muffin bake for 15-20 minutes.
8. Cool on wire racks for 5-10 minutes.

Enjoy!