Side Pannel
Recipe Southern Pecan Pie Muffins
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Serves: 12 muffins
Recipe Southern Pecan Pie Muffins
- Recipe Submitted by Angel Delight on 09/02/2014
Category: Holiday, Healthy Recipes
Ingredients List
- 1/2 cup (1 stick) of unsalted butter
- 1 cup of dark brown sugar, packed
- 2 large eggs
- 1/2 cup of self rising flour
- 1 cup of chopped pecans
Directions
1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper muffin liners and spray the liners with Baker's Joy non-stick spray.
2. Cream the butter until smooth; add the sugar and beat until blended. Add the eggs, one at a time, and beat in. Add the flour and the pecans and fold in gently until blended; do not beat. Spoon the batter into the muffin tins a little more than halfway full. Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick inserted into the center muffins comes out clean. Transfer to a cooling rack.
3. Cook's Notes: These are a bit sticky and delicate, so until you make them a few times I advise using paper liners in your muffin tin just for ease of removal. Lightly spray the paper cups with non-stick spray, so that the muffin doesn't try to adhere to the paper, making them crumble when you pull the paper off. Doubles great for 24 muffins.
4. Variation: Can use light brown sugar. Can also do bite sized mini-muffins, perfect for parties, but start checking those at about 12-15 minutes. You'll get about 2-1/2 dozen.
5. Tip: If you aren't using liners, allow the muffins to cool in the pan for about 10 minutes before removing, unless you are making mini-muffins. Remove those as soon as you can easily manage them and set on a cooling rack.
2. Cream the butter until smooth; add the sugar and beat until blended. Add the eggs, one at a time, and beat in. Add the flour and the pecans and fold in gently until blended; do not beat. Spoon the batter into the muffin tins a little more than halfway full. Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick inserted into the center muffins comes out clean. Transfer to a cooling rack.
3. Cook's Notes: These are a bit sticky and delicate, so until you make them a few times I advise using paper liners in your muffin tin just for ease of removal. Lightly spray the paper cups with non-stick spray, so that the muffin doesn't try to adhere to the paper, making them crumble when you pull the paper off. Doubles great for 24 muffins.
4. Variation: Can use light brown sugar. Can also do bite sized mini-muffins, perfect for parties, but start checking those at about 12-15 minutes. You'll get about 2-1/2 dozen.
5. Tip: If you aren't using liners, allow the muffins to cool in the pan for about 10 minutes before removing, unless you are making mini-muffins. Remove those as soon as you can easily manage them and set on a cooling rack.
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