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Pecan Pie Muffins

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

 
Your attention please … Your attention please …

This is a public service announcement.

Make these Pecan Pie Muffins.

You will be glad you did. Your friends and family will thank you.

That is all.

I’m sure glad I ran across this Tasty Kitchen recipe submitted by blackhawkwife. Between the butter and the pecans, I feel such a connection to her. There’s a bond there. Don’t ya feel it blackhawkwife? We’ve gotta be kin somewhere along the line.

Seriously though, when I made these my husband swooned, then said, “This … this is good stuff you’re doing. Telling people about this recipe is a good thing.”

A good thing indeed.

AND there are only five ingredients.

So what are you waiting for?

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

You’ll need brown brown sugar, flour, pecans, butter and eggs, as well as two bowls and a muffin pan.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Begin by preheating the oven to 350°F, and grease the muffin pan or spray with no stick cooking spray.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Baker’s Joy no stick cooking spray works like a charm. Tasty Kitchen member blackhawkwife used silicone baking cups, which are pretty cool too.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Next, in a mixing bowl, combine the dry ingredients: brown sugar, flour, pecans.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Mix all together well so they get to know each other.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

They don’t want to go to the big party without knowing someone.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

That can be awkward. That’s no fun at all.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Next, it’s the wet ingredients’ turn.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

In a separate bowl, mix together the butter and beaten eggs.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Mix until fairly smooth.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Now for the party. Let the mingling commence.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Stir them all together until just combined.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

It’s not necessary to do any major mixing. Just combine well.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Fill each muffin cup about 2/3 full.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

By the way, I used a jumbo muffin tin. This recipe will make five jumbo muffins or eight standard size muffins. I’m not sure how many mini muffins this would make; those sure would be cute and tasty.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Bake in a 350°F oven for 20-25 minutes. For this jumbo size I cooked it for the full 25 minutes. Adjust the cook time for standard-sized muffins. The top of the muffin should be flat and slightly crusty. Remove from the oven and carefully release muffins from the muffin pan to cool slightly. I use a bread knife or spoon to gently lift the muffins out while still hot.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

These are unbelievable when served warm.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Maybe with a pat of butter on top? Or some fresh whipped cream? These keep nicely. I stored a batch in ziplocks and re-warmed them a bit in the microwave the next day.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Oh my word y’all.

Actually, there are no words.

 
 
 
Tasty Kitchen Blog: Pecan Pie Muffins. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member blackhawkwife.

Just try them for yourself and see.

Thanks, blackhawkwife, for posting this incredible recipe!

 
 

Printable Recipe

Pecan Pie Muffins

4.82 Mitt(s) 62 Rating(s)62 votes, average: 4.82 out of 562 votes, average: 4.82 out of 562 votes, average: 4.82 out of 562 votes, average: 4.82 out of 562 votes, average: 4.82 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

It’s a Pecan Pie in a muffin.

Ingredients

  • 1 cup Packed Light Brown Sugar
  • ½ cups All-purpose Flour
  • 1 cup Chopped Pecans
  • ⅔ cups Softened Butter
  • 2 whole Eggs, Beaten

Preparation Instructions

Preheat oven 350 F.

Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.

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. Cool on wire racks when done.

Option: when you take them out of the oven, place a slice of butter on top and eat warm. You may also use walnuts instead of pecans.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

108 Comments

Comments are closed for this recipe.

Avatar of msmag220

msmag220 on 1.10.2011

I made these for my Bunko group tonight. They were fabulous! Everyone wanted the recipe. My very good friend must eat a gluten free diet, so I used soy flour in place of the regular and I used the Splenda Blend Brown Sugar. They were sweet, and moist. These will be a favorite!

Melanie Ann on 1.10.2011

I just made these and they ended up sticking to the pan. Using papers next time for sure. I did add a dash of cinnamon. I doubt more sugar is needed :)

angela on 1.7.2011

Hi,
Where’d you get those little measuring bowls?
Angela

belle on 12.18.2010

How much flour, brown sugar, pecans?

Tim Wright on 11.25.2010

Made these last night for Thanksgiving today. Am making another batch as I type because I ate too many of them because they are so tasty. Not exactly like Pecan Pie but good enough on their own. Todays batch will get a bit of Vanilla added to the recipe and possibly a bit of Starbuck’s Coffe Liqueur, both items I add to my Pecan Pie mix. I made 24 mini muffins with this recipe and baked them for about 20-21 minutes.