If you like pecan pie, then you'll love this twist on the classic. One online reviewer claims that this muffin recipe is, "So simple, easy and yummy! Perfect for a busy Mom! I toss a few of these in the diaper bag before I do my running around and I have a nice little energy packed bite when I need it. Definitely a hit."
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup finely chopped pecans
How to Make It
Preheat oven to 425°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. Place muffin pans on an aluminum foil-lined jelly-roll pan.
Bake at 425° for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.
These are absolutely delicious and got rave reviews! They are sweet & buttery and worth every calorie. After reading reviews about sticking, I sprayed a non stick mini muffin pan and melted a little butter to put in each cup with some finely diced pecans. They popped right out of the pan. I will definitely make these again. My kids loved them.
Use spray with flour in it! Works better than just regular spray. I take them out of the pan after about 1 minute. Yes, still hot, but them come out beautifully. I love making them in the mini muffin size. I fill 2/3 full as they fluff up. Adding in ONE chocolate chip in the top is delicious. Mixing in a couple tablespoons cream cheese is also a yummy option. These freeze wonderfully and even taste great just out of the freezer! Delicious and addicting!!
Be sure and use FLOUR filled spray like Baker's Joy. If you use the spray with flour, they are so much better at coming out. I also get them out quickly - about 1 minute after coming out of the oven. I have to be careful to not mess them up, but that has worked very well and I've made this many times.
Loved the recipe. Can't stop from eating them. Delicious little bits. Make sure to spray mini-pan then use a like a paring knife to run around the edge before they set after bringing them out to cool. Also take them out near the end of time and push any spreading batter back into the pan holes to help with taking the finished product out. For that other comment about size a mini pan is two sizes down from the now "average" size muffin sold at coffee shops. Think of bit size muffins to make sure you have right pan size.
I could only get a dozen muffins out of the batter...but THEY WERE AMAZING. I couldn't stop eating them, and my husbands family loved them. I definitely have this recipe saved for future use. As stated before me, it is a great idea to spray the muffin cups a little because that can stick quite a bit. However, they taste amazing! Easy and delicious - my kind of recipe.
I just made these muffins. They are tasty, however they stuck in the tins. I sprayed well I thought but the bottom pecans stayed in the pan. I tried removing some of them while still a bit warm and let the rest cool but they both stuck. I am going to try the recipe again but will incorporate the 1/2 finely chopped pecans into the batter and not put them on the bottom of the pan.
Made these a 2nd time and they stuck as well. Everyone loves the taste but they are a mess coming out of the pan. I sprayed REALLY well this time and didn't put the pecans on the bottom. Not sure what is going on. It is like the bottom of the muffins is not getting done. I'm going to try without putting them on the cookie sheet. Wouldn't waste my time but they are tasty.