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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

4.83 Mitt(s) 63 Rating(s)63 votes, average: 4.83 out of 563 votes, average: 4.83 out of 563 votes, average: 4.83 out of 563 votes, average: 4.83 out of 563 votes, average: 4.83 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.

Hillary on 9.14.2010

Just made a batch of mini and maxie pecan pie muffins. They taste amazingly good BUT they do stick (even with spray oil) to the muffin pan quite a bit; cooling them only makes them more difficult to remove. So as soon as they are out of the oven, flip them over to cool and they will come out in tact alot easier. I love recipes with few ingredients but great flavor. My family is going to really enjoy them. Thanks for posting.

Lori on 9.14.2010

Had to make these last night. DELICIOUS and so easy. My daughter pointed out that no one besides myself likes pecans. More for ME :)

Louise on 9.14.2010

I will be baking this evening and treating my co-workers – who will hate me because of the calories, but love me for the treat! I so wish you could learn to cook a little leaner. My arteries clog just reading your recipes. But they they are as good they look – so . . .

Amy on 9.14.2010

oh my gosh! i will definitely be doing these with my gluten free twist. i am gaining back the weight i lost before my diagnosis rather quickly. :)

Rebecca McDonald on 9.14.2010

I made these this morning. They were so yummy! It’s one of the easiest and best things I have made recently!

Betty Ripley on 9.14.2010

I made these for breakfast this morning. So delicious!!!! It’s hard to eat just one!!! I used white wheat flour hoping they would be alittle heathier, and they were so good! I just softened my butter, didn’t melt it, and it does look like scrambled eggs, but I just mixed it all together with a spoon.

Casey on 9.14.2010

I made these last night and they are amazing! I am making a double batch tonight so I can share with my co-workers!

Wren on 9.14.2010

Wow, those look delish! Can’t wait to try them out, thank you for the five pounds I am about to gain!!! :)

Margaret on 9.14.2010

I whipped these up in five minutes. My husband is LOVING them. He refuses to take them to work to share with his co-workers.
They are so easy to make they will stay in the front of my recipe book.

Connie Lynn on 9.14.2010

Oh yes! I went immediately to the kitchen and made these yesterday after reading about then and seeing how easy and I had all the ingredients. My husband came home for lunch and had one for desert and LOVED it.

tchrjenn on 9.13.2010

Oh. My. Gosh! I made these tonight and, after the first taste, instantly felt the urge to crawl on my hands all the way from Idaho to Oklahoma to grovel, in thanks, at your feet. I took a couple to my good friend and she also wants to crawl and grovel right behind me.

alana on 9.13.2010

I made these tonite. So good!!! Hubby, kids and I loved ‘em. Will definitely add these to my list of go-to recipes.

Cici on 9.13.2010

These are as fabulous as they look – been making them for several years now!!! :)

Kelly L on 9.13.2010

Made these tonight – and THEY ARE ABSOLUTELY WONDERFUL!!! Made a 2nd batch with walnuts and while they were good, we prefer the pecans. Thank you!!

Upstate Mama on 9.13.2010

Is 9:38 PM too late to make these? Who cares – I gotta have ‘em!

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gmreich on 9.13.2010

I just made these. They are absolutely delicious!!! So simple & quick & only 5 ingredients..wow!

Penny on 9.13.2010

I have never made a pecan pie but I just made these and they are sooooooo good. My hubby just ate his second. I don’t think these will stay around long.

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oneirishrover on 9.13.2010

That seems like an awful lot of butter. Is that right? TWO thirds of a cup? Wow, I can feel the weight packing on me just looking at it!

Lisa on 9.13.2010

These are so delicious! I make these all the time during the holidays.
They are rich so beware! I make them in my mini muffin pan.

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grammysue on 9.13.2010

oh my gosh..These sound WONDERFUL . Pecan Pie is my absolute favorite, so I am sure they will be addicting!

Cora White on 9.13.2010

wow oh wow is all that i have to say. Next grocery run i am getting some pecans to make these niblets of love.

Kari on 9.13.2010

Just made these… regular muffin size… DELICIOUS!

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Amy Locurto on 9.13.2010

Oh my word…. I’m with Mary… I could cry. LOL!

Avril (sugarlover) on 9.13.2010

Absolutely preciously deee-lish! Super YUM and can not wait to make these gems!

Elaine on 9.13.2010

I just pulled a batch out of the oven. I got 24 mini muffins + 4 regular size muffin tops. This recipe makes more than you would think! Can’t wait to taste them!

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fruitloopgirl on 9.13.2010

drooling now…

must.make.these.

Mary Connealy on 9.13.2010

These look so delicious I could CRY.
Mainly because I’m at work and can’t go make them and gobble them all down RIGHT NOW!!!

TanyaHollas on 9.13.2010

My goodness… I want these, now!!! And I have all the stuff to make them.. guess what I’m doing tonight!

Jenni fer on 9.13.2010

OMG!!!!!! These are so good, I just pulled them out of the oven and topped one with a pat of butter MMMM Good!!!!!!!!!!!! Thanks so much for this recipe so good yet so simple to make. I also added a little cinnamon and vanilla extract to the recipe. Thanks again!!!

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morgaine28 on 9.13.2010

I second Sharon-Marie’s question above: melted butter as in the picture, or softened butter as in the recipe? I imagine melted would make the batter much more fluid.

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nessmom on 9.13.2010

I’m SO making them this week! I may even add a few chocolate chips! They’ll be great for our upcoming Halloween camp out!

Jane on 9.13.2010

I have always made these as mini-muffins. The recipe makes about 3 1/2 dozen small muffins. But beware, if you make these for your husband and he takes them with him golfing, you will be making these for his golfing buddies every weekend!

Diane on 9.13.2010

These look…well…just sinful! Can’t wait to mix some up.

Bethany on 9.13.2010

You would do this to me wouldn’t you. I LOVE PECAN ANYTHING! I’m going to have to make these tonight!!

*~SharonMarie~* on 9.13.2010

Ooh! I am definitely making these this coming weekend!

I have a question, please.

The photo shows what appears to be melted butter as one of the ingredients, but the recipe calls for softened butter.

Does it matter which is used?

Thanks!
Sharon-Marie

Nell on 9.13.2010

These sound perfect for two since it will make 5. Three for me and two for hubs (only in the dream world)

esavvymom on 9.13.2010

WOW! I have to make these today. I’ve got a Cub Scouts committee meeting tonight, and it would be perfect to take a basket of these with me- so I don’t have to eat them all alone!! (That’s what happens when delectable goodness is left in my house! I feel like Daffy Duck “mine mine mine!!!”)

And I have the ingredients! So going to make my crockpot Lasagna for dinner, and have these ready to go with me to the meeting (which of course is conveniently schedule during NORMAL people’s dinner hour…..so I’ll have lots of willing taste-testers!)

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nuisance on 9.13.2010

WE LOVE THESE! I HAVE EVEN MADE THEM WITH SPLENDA’S BROWN SUGAR SUBSTITUTE, AND THEY ARE JUST AS GOOD!!!

{oc cottage} on 9.13.2010

Good gracious!

m ^..^

Janet on 9.13.2010

These look yummy. I have bought Baker’s Joy twice and both times it just sort of foamed and failed to spray. Anyone else have this problem?

Window On The Prairie on 9.13.2010

These would be great for breakfast. Mmmm.. http://windowontheprairie.com/ Suzanne

Linda on 9.13.2010

Is it really only 1/2 c. flour? That seems like such a small amount for muffins.

Can’t wait to make these. Pecan Pie is my mom and daughter’s favorite.

Judy on 9.13.2010

I make something similar to this and everyone LOVES them. I use the foil type muffin cups as mine stick in my muffin tins too much. If you spray the foil cups it works very well. I do freeze them. As a matter of fact I think I got the original recipe from a freezer cookbook.

Karen on 9.13.2010

just what I need for my birthday today. I think I’ll make myself a treat!

ps..where is the print link?

Natalie on 9.13.2010

Have these in the oven right now. Thanks so much for this recipe! This is exactly like a prepackaged mix I love from a direct market company. Always knew the recipe had to be easy. Yummmm!

Denise on 9.13.2010

Can’t wait to try these muffins! I’m always looking for a new muffin recipe and these look scrumptious! :)

Monica on 9.13.2010

OH…MY…these look amazing! I LOVE, LOVE, LOVE pecans and I adore pecan pie. I will be making these soon!

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cawile on 9.13.2010

These are amazing! I saw the recipe, ran into the kitchen and made them for breakfast. My husband is off to work a very happy man this morning, but then so are the cocker spaniels who stole two off the counter!

lauren on 9.13.2010

Ohhh, my my …..

Amy from She Wears Many Hats (missamy) on 9.13.2010

Hey Jessica!

No the butter was not hot. The butter was softened, but at room temperature when I mixed them. What you see, that does look kinda like the beginning of scrambled eggs, is butter that is not totally melted, just really, really soft.

But now I’ve got a hankering for scrambled eggs with a bunch of butter.

; )