And trust me on this. They taste just like pecan pie. Maybe not as ooey and gooey as pecan pie but the flavor is still there…And these are good. Very, very, very good!
I had been looking for a simple recipe to make. Something with minimal time invested, few ingredients and no mixer required. I stumbled across these somehow and baked them up that day. With only 5 ingredients how could I resist right? Sadly they were gone that night…might have to double the next time!
Pecan Pie Muffins (Tastykitchen.com)
Ingredients:
Preheat oven 350 F.
Grease your muffin pan (whatever size) really, really well, or use the silicone cups. I grease my muffin cups with Crisco or lard. and it still wasn’t enough. I had some stickage trouble. Next time I will grease them with lard but also spray them with cooking spray.
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. I was able to fill 8 muffin cups.
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.
I had been looking for a simple recipe to make. Something with minimal time invested, few ingredients and no mixer required. I stumbled across these somehow and baked them up that day. With only 5 ingredients how could I resist right? Sadly they were gone that night…might have to double the next time!
Pecan Pie Muffins (Tastykitchen.com)
Ingredients:
- 1 cup packed light brown sugar
- ½ cups all-purpose flour
- 1 cup chopped pecans
- ⅔ cups melted and cooled butter
- 2 whole eggs, beaten
Preheat oven 350 F.
Grease your muffin pan (whatever size) really, really well, or use the silicone cups. I grease my muffin cups with Crisco or lard. and it still wasn’t enough. I had some stickage trouble. Next time I will grease them with lard but also spray them with cooking spray.
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. I was able to fill 8 muffin cups.
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.
