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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:

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Difficulty: Easy

Servings: 8

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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.

 
 
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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.

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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.

Gaby Argote on 11.23.2010

I jsut saw this and am about to go by the ingredients to make it at home, will post my comments later. Seem so easy just 5 ingredients. unbelievable.

Trina on 11.19.2010

My mom made these and raved about them. She made another batch for me to try and OH MY WORD. She’s right, there are no words.

Do yourself a favor and make these. They will not disappoint you.

LeAnn Herrera on 10.13.2010

I was just wondering if I could substitute the brown sugar for splenda brown sugar? Could someone please email me savings_c@yahoo.com
I would absolutely love to make these for the holidays for my dad. He is diabetic and misses out on all the goodies and he loves pecan pie. Thanks so much in advance.

Sarah on 10.7.2010

These. Are. Amazing. I was super skeptical that it would taste like pecan pie. How can a muffin taste like a pie? But they do. Oh… they do. And they were to die for! My new favorite muffin recipe for sure! Thank you for sharing! (My hips, however, curse you.)

Amy on 10.6.2010

Oh my gawsh!!! Those look fantastic. Gotta give them a try this weekend.

Nana Mo on 10.6.2010

I buy little Christmas gifts for my children and grandchildren all year long. Downside to that, I have hidden some of them so well that I find one of them years later and discover that the sixteen-year-old child has no use for the cute little baton I bought when she was six and is not amused. Then there is the grandchild who does something so precious and wonderful that I make a mad dash to a hiding place and present him with a “just because you’re you” gift. In June. What are yuh gonna do?

Susie on 10.1.2010

Just wandering why there are no amounts written for any of the ingredients. Not sure how many eggs, brown sugar or flour to use. Did everyone just guess?

palandmagee on 9.26.2010

YUMMMMM! These are a hit~we loved them. Even my picky 5 year old was licking the paper muffin liner-haha! Adding to the rotation. Thank you for a enjoyable blog.

Ms Pink on 9.23.2010

What did I do wrong? I followed the recipe and mine would NOT set up – they were crumbly, falling apart, soggy even after 40 mn!

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eq4bits on 9.22.2010

Whipped up a single batch of these tonight; made 36 mini muffins.
I used ‘bakers secret’ mini muffin tins and just ‘greased’ them with a bit of butter on a paper towel. Baked for 15 minutes… any longer and the bottoms and sides would have burned. They came out of the tins pretty easily, there were a few stubborn ones but rapping the tin against my counter a couple of times loosened them up and they came right out.

Delicious! Especially with a bit of butter on top :D Though the consistancy was different these taste *very* similar to Crack Pie filling.

Tracey on 9.22.2010

Help! Has anyone made this at altitude? I live at 6000 ft. and just made these and they came out like mush. The very top was okay, but underneath it seemed like there was way too much butter. Did I do something wrong?

Patsy on 9.22.2010

OMG!! these are amazingly delicious, its sinful!!

they were a big hit at the office and am going to make another batch next week.

I used the mini-muffin pans (x24) and they were the perfect bite.

definitely a KEEPER!!

Steph H on 9.22.2010

I made these for a group…you should have seen their eyes light up after the first bite!

I decided to make them as mini muffins and many commented on the fact that it’s a good thing they were only one-bite pieces…that way they could justify 2 or 3 “bites”!

Rich and decadent….thanks for the keeper recipe!

Annie B on 9.21.2010

That’s it, I’m making these as soon as I can gather the ingredients!

Melissa Schneck on 9.21.2010

I cannot begin to comment on all the awesome reviews I get for these muffins, I’ve made them twice in one week cause my son can’t get enough. Everyone in myhouse hates pecan pie…but these muffins, that’s a whole nother story!

Margaret on 9.21.2010

These look so good, but I can’t find how much of each (butter, eggs, sugar etc.) I need to use. Does anybody know? Please publish it somewhere. Thanks:)

gina on 9.21.2010

ok, you said what ingredients but not the amount. 1 cup, 1/2 cup? can I get the measurements?

anne on 9.20.2010

I made these last night for dessert & served with vanilla icecream. Y-U-M. My hubby decided he needs to leave for the weekend more often so I’ll bake these to welcome him home. Thank goodness there are only two of us – we can have the remaining muffins for dessert all week!

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nicolek on 9.20.2010

oh my! How easy and delicious these look! Im going to try them ASAP! Thanks!

Betty Musacco` on 9.18.2010

I served the Pecan Pie Muffins at a meeting & they were quickly devoured. DELICIOUS!!There were many requests for the recipe.

Holly on 9.18.2010

Made these today for a surprise treat at a little party I’m having tonight. Of course, a taste test was in order…and ya…we’ll be making many, many more of these babies.

Ree, I’ve just discovered your blog in the last month or so (where have I been?). Anyway, folks…when Ree tells you to make something? And then says “amen” afterwards, just do it. Go buy the butter and make The Bread. Seriously. Okay, list of things I’ve made from your website, in order of appearance in my kitchen:

1. Mushroom swiss sliders. That spicy fry sauce? It’s p*e*r*f*e*c*t.
2. Oriental noodles. Huge bowls of it. Make lots.
3. Fancy Macaroni. yes, yes, yes.
4. Peach Crisp, made with peaches from my Dad’s tree. The lemon zest makes this dish, in my opinion.
5. The Bread :)
6. These pecan muffins. I should have doubled the batch.

My husband is the happiest guinea pig as I try out these recipes on him and the kids. And you make me laugh as you narrate your project…you make cooking fun and truthfully, it hasn’t been for quite awhile.

Thanks Ree. And folks – if you aren’t making these recipes, you should be. Now hurry up and go buy some butter.

Lisa E on 9.17.2010

These are to die for. I just ate the last one and I’m off to getingredients for more.

Sharon on 9.16.2010

These were AWESOME!!! I will make theses over and over.

PRH on 9.16.2010

I made them. They were AMAZING. And they have me hankering for Thanksgiving and my Mom’s pecan pie now.

foodiealso on 9.16.2010

Yummy!

Katie on 9.16.2010

She’s right: MAKE THESE!
Even with my slightly lousy skills and my really lousy oven, they turned out almost magical.
and P.S. They’re REALLY good warm with a dollop of ice cream….

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olive18 on 9.16.2010

my word..err no words indeed! These muffins are yum, yum, yum! :)

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ashleyw on 9.15.2010

I made these the other night at 11! They looked so good and I had all the ingredients. Next time, and there will be a next time, I’ll be sure to used salted butter or add a pinch of salt and I think I’ll toast the pecans before I mix them in. I think both will make them taste even more delicious.

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Cathy on 9.15.2010

oh my. Pecan pie is one of the loves of my life… I can see where these muffins could take me….:)

carried on 9.15.2010

I made these this afternoon. Literally pecan pie in a muffin! Awesomely sinful.

Deb on 9.15.2010

Oh these look delish ;)

I’ve lost 175 lbs so far.. if I make these It will more likely be 173 HAHA…

YUMMOOOOOO

Kim R. on 9.15.2010

Oh my God. I made these yesterday for a friend that had fallen down and hurt herself. Her husband (whom I do not know) made the comment, “I don’t know who this woman is, but she sure as h*ll
knows how to cook a muffin.”
Then my husband gobbled up the rest of them this morning at work. I said, “Did you give anybody one?” He said, “Heck no!! Those are my muffins!”
Definitely a hit with that recipe!

Merry on 9.15.2010

OMG these are wonderful. I just took them out of the oven and put butter on top of one of them and they are to die for!!! Did not change the recipe. I made them in regular size muffin pan and cooked for about 21 minutes. You want them to come out a little gooey in middle like pecan pie. Don’t overcook. I’m going back for another!

Tricia M on 9.15.2010

Oh, man, oh man oh man ohmanohman. I made these for breakfast just now, and lemme tell ya, you whip up these puppies and then fry a bit of bacon to go with ‘em, and suddenly a stormy morning becomes the most perfect day of all time. And they’re easy enough that I was able to throw ‘em together *before* my morning coffee! I will absolutely test-drive the idea of adding chocolate chips (from the comments above) to a future batch…but seriously, these are magnificent just as they are. Go make some now!

penguin on 9.15.2010

I made these this morning while I was getting ready for work! (I melted the butter in the microwave, which made things easier and quicker.) Had one for breakfast (yes, I spread a bit of butter on top). Delicious! It made a batch of 6 using my popover tin. I’d definitely make them again.

Christy on 9.15.2010

I made these last night using a normal (12 ) muffin tin. I greased with crisco and didn’t have a problem with removal…I also absolutly love Pecan Pie, and can make it pretty well……However, I understand that they are muffins, but, do you think that maybe a dash of Karo, or white sugar could be added? It seemed as if it was missing something, and I can’t put my finger on it… Maybe an icing of some sort? :)

Jessica on 9.15.2010

I cook alot, I bake often, I look at recipes constantly, and never ever ever in a million years could I have imagined how amazing these would taste. I am out of pecans so I used walnuts. After eating 5 from my first batch, (forcing me to make another batch) and then 3 of the second batch, my husbands best friend asked me if I could make a few thousand of these for him to marry :)
Wow! they are soooo good and quick and easy. I’m in love!

Lesley on 9.14.2010

Made these tonight, and they are FANTASTIC. It took no time at all to whip them up. My hubby, who is not a big fan of sweets but loves pecan pie, scarfed down two.

Super-easy and fast. Took about 5 minutes to stir them up. I used softened butter. At first, it didn’t come together with the eggs too well. But once all ingredients were together, the batter smoothed out nicely.

If you like pecan pie, you must make these!!

Amanda on 9.14.2010

Making these this week! These look divine!

Marie on 9.14.2010

you are killing me with these! they are too easy and too deadly yummy! I will be living on my treadmill for a week(and it will be totally worth it :))

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heatherj1011 on 9.14.2010

YUMMY! Making these this weekend…what is the recommended baking time for the mini muffin pan? :)

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tinkeriffic on 9.14.2010

This is the perfect first recipe for a very young baker. Just toss everything in a bowl, stir, butter your dish or muffin pan and bake. Thank you BLACKHAWKWIFE for this now my best favorite muffin. I did use a glass pie plate this time and it was so perfect – no butter on top necessary – perfect in its pristine glory!!!

Yes, I made them with walnuts as I had them on hand and I challenge pecans to taste better.

Need them in a hurry? Turn on oven, grab the ingredients, stir, grease the pan of choice with butter, pour, bake and 30 min later, you have lift off!!! Whoever eats them will forever remember your glorous self!!!

Shelly on 9.14.2010

oh, oh, oh, wow, omg, yum yum. That pretty much sums it up.

Wenderly on 9.14.2010

This will become a staple in my house ferrrrr sherrrrrrrrr! Thanks Amy!

Sally Adams on 9.14.2010

Made these for breakfast this morning – amazing!!!!!

I have a ob check tomorrow and I am now worried about my weight because these muffins won’t make it till tomorrow. :)