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Pecan Pie Muffins

Nine pecan pie muffins in a tin with shiny brown tops.
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These sweet baked goods combine chopped pecans, brown sugar, and a buttery egg batter in a muffin tin.

Ingredients

Scale
  • 1 cup (110 g) chopped pecans
  • 1 cup (215 g) packed light brown sugar
  • 1/2 cup (70 g) all-purpose flour
  • 2 large eggs, room temperature
  • 10 tablespoons (150 g) salted butter, melted and cooled

Instructions

  1. Preheat the oven to 350°F (175°C) with a rack in the center position.
  2. Line a standard muffin tin with 9 paper liners and lightly mist the liners with nonstick cooking spray.
  3. Combine the chopped pecans, light brown sugar, and all-purpose flour in a medium mixing bowl.
  4. Whisk the eggs in a separate medium bowl until they are foamy.
  5. Continue whisking the eggs while you slowly drizzle in the melted and cooled salted butter.
  6. Pour the egg and butter mixture into the bowl with the dry ingredients. Stir with a spatula until the batter is just combined.
  7. Divide the batter evenly among the 9 prepared muffin cups.
  8. Bake for 20 to 25 minutes. The muffins are done when the edges are set and a food thermometer inserted into the center of a muffin reaches 160°F (71°C) for egg safety.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

  • Food safety: Dishes containing eggs must reach a safe internal temperature of 160°F (71°C).
  • Cooling the melted butter is important so it does not cook the raw eggs when mixed.
  • Spraying the paper liners helps prevent the sticky brown sugar batter from clinging to the paper.

Keywords: pecan pie muffins, pecan, muffins, baking, brown sugar

Find it online: https://recipesbysofia.com/pecan-pie-muffins/