1 cup light brown sugar
½ cup flour
2 eggs
2/3 cup soft butter
½ teaspoon vanilla
1 cup chopped pecans
Preheat oven to 350°. Grease and flour a mini muffin pan (or spray with a cooking spray that has flour in it, like Bakers Joy). Mix the wet ingredients in a medium size bowl and then stir in the dry ingredients, its just that simple!!
Mix long enough to just get the batter smooth. Make sure you use the MINI muffin pans (not cupcake size). Fill cups with one tablespoon batter each (makes 24). Bake for 17 minutes.
NOTE: Dusting pan with flour is important.
NOTE: My oven cooked these in 16 minutes.
NOTE: Taking these out of the pan is the only (mildly) tricky part of this recipe. Letting the muffins cool for 2 or 3 minutes before you try to remove them from the pan will help a lot, but don't leave them in the pan longer than than that, since they will get harder to remove from the pan as they cool.
NOTE: Slide a thin knife gently around the sides of the muffins, then gently lift them out using the knife.
NOTE: If you keep these muffins covered well, they will stay soft for a long time (they tend to get a little crispy around the edges if left out in the air).
2 eggs
2/3 cup soft butter
½ teaspoon vanilla
1 cup chopped pecans
Preheat oven to 350°. Grease and flour a mini muffin pan (or spray with a cooking spray that has flour in it, like Bakers Joy). Mix the wet ingredients in a medium size bowl and then stir in the dry ingredients, its just that simple!!
Mix long enough to just get the batter smooth. Make sure you use the MINI muffin pans (not cupcake size). Fill cups with one tablespoon batter each (makes 24). Bake for 17 minutes.
NOTE: Dusting pan with flour is important.
NOTE: My oven cooked these in 16 minutes.
NOTE: Taking these out of the pan is the only (mildly) tricky part of this recipe. Letting the muffins cool for 2 or 3 minutes before you try to remove them from the pan will help a lot, but don't leave them in the pan longer than than that, since they will get harder to remove from the pan as they cool.
NOTE: Slide a thin knife gently around the sides of the muffins, then gently lift them out using the knife.
NOTE: If you keep these muffins covered well, they will stay soft for a long time (they tend to get a little crispy around the edges if left out in the air).
12 comments:
I saw these on allrecipes a while back and printed out the recipe. You have motivated me to try them. Oh I did bake the full recipe of strawberry bread and for whatever reason it only baked about 50 minutes and was done....should have even taken it out sooner since it was baked a bit too long. Go figure....
Great work, just wanted to pass on my appreciation on all your notes, so keep up for a good job.
Simple and delicious muffin recipe ♥
I loved this recipe Coleen...delicious !
Kisses,
Rita
What sweet info. its really useful for the visitors. and I say thanks for the providing this Idea on the web.
Lovely Idea I will try to my self on my home kitchen. I think your job is really perfect for the make food info.
I do love these and they're so easy to make. I might make them again soon!
oh wow! i'll take a dozen please!
I love just about anything with pecans :)
Wow, do these look good. I have a few pecans left, so I'll try them. Thanks.
Hello,
I printed this recipe on Friday and over the weekend I made three batches...the family really loved them! Thank you so much for posting this recipe...I look forward to trying more of your recipes.
Thank you!!!
Candy
Good Job on this one. i've tasted something like this before and i love it.. i remember my grandma made pecan muffins when i was a kid and still i can remember its taste i'm going to make some of these tomorrow but i'm going to make some twist on it instead of just pecans i will try to put some other fruits like apple bits, almonds, cashew and chocolates. I hope my own recipe will turn up good too. By the way you are really good at giving instructions thank you.. may be next time it would be a pecan pie recipe.
Just found your recipe on a Google search for pecan pie muffins. I just made a batch and they are DELICIOUS! I used a non-stick mini muffin pan and didn't have a problem getting the muffins out. These will definitely be baked again! :)
Thanks for sharing the recipe!
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