Easy Pecan Pie Muffins
Pecan Pie Muffins are a fun twist between a muffin and a pie. This is a 5 ingredient fall muffin recipe that takes minutes to prep!
Servings 12 muffins
- 1 cup brown sugar I used light
- 3/4 cup chopped pecans then I left a few halves for topping
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 2 large eggs room temperature
Preheat your oven to 350 degrees. Grease your muffin tin and set aside.
In a bowl you will want to add your melted butter and brown sugar together and mix until it is creamed.
Slowly incorporate the room temperature eggs, and then add in your flour a little at a time until it is incorporated.
Fold in almost all the chopped pecans. I left 12 halves alone to top each muffin once they were done being cooked. Spoon your muffin cups 3/4 the way full of pecan muffin batter.
Bake for 20-25 minutes or until the muffins are fully cooked. Use a toothpick to stick in and make sure no wet batter comes out when you pull the toothpick out.
Once done place on a cooling rack and allow it to cool 5 minutes. THen use a knife to run around the edge of each muffin and carefully remove muffins from the pan.