These rich little pecan muffins taste just like mini pecan pies — soft in the center, lightly crisp around the edges, and packed with sweet nutty flavor. Perfect for dessert trays, tea time, or cozy holiday baking.
🛒 Ingredients
Dry Ingredients
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
Wet Ingredients
- ⅔ cup softened butter
- 2 large eggs, lightly beaten
👩🍳 Instructions
Step 1: Prepare the Muffin Pan
Heat your oven to 350°F (175°C). Lightly grease a mini muffin tray or line it with mini paper cups. For easier removal, grease the top surface of the pan too since the sugary batter can stick while baking.
Step 2: Combine the Dry Mix
In a medium mixing bowl, blend the brown sugar and flour together. Add the chopped pecans and stir well so the nuts are evenly coated throughout the mixture.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the softened butter and beaten eggs together until the texture becomes creamy and smooth.
Step 4: Make the Batter
Add the butter mixture into the dry ingredients. Fold everything together gently using a spoon or spatula until just combined. The batter will be thick — avoid overmixing for soft, tender muffins.
Step 5: Bake the Muffins
Fill each mini muffin cup about two-thirds full with batter. Bake for 20–25 minutes or until the tops turn golden brown and bounce back slightly when touched.
Step 6: Cool & Serve
Let the muffins rest in the pan for about 5 minutes before removing them. Carefully loosen the edges with a thin knife and transfer them to a cooling rack.
Serve warm for the ultimate buttery pecan flavor. ✨
