Pecan Pie Muffins

By Casey Bradshaw

Hold on to your hats, people. These are going to blow you away!

I came across these on the Tasty Kitchen blog (a Pioneer Woman creation), and I just knew I had to make these. They are divine! And they are very simple. If you are fortunate enough to have lots of pecans on your hands (which I do thanks to my in-laws and the family pecan trees at the farm), then you most likely have everything in your pantry or refrigerator. If not, pecans may be the only thing you have to purchase special. They take 10 minutes to mix up, if that, and 20 minutes to bake. That’s it, folks. So.seriously.simple.

These are my new favs, so give them a try!

Pecan Pie Muffins

1 cup pecans, finely chopped
1/2 cup all-purpose flour
1 cup light brown sugar
2 eggs, lightly beaten
2/3 cup butter, softened
Preheat oven to 350 degrees. In a medium bowl, combine flour, brown sugar, and chopped pecans. In a separate bowl, mix butter and eggs. Pour egg mixture into dry ingredients and gently stir to combine. Spray muffin tins to prevent sticking, then distribute mixture into tins filling each cup 2/3 full. Yields 8-10 muffins.

Click here to see the original post on Tasty Kitchen, complete with pictures.

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