BIG PECAN PIE MUFFINS

Ingredients

• 1 cup chopped pecans
• 1 cup light brown sugar, packed
• ½ cup all-purpose flour
• 2 large eggs
• ½ cup melted butter (1 stick)
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat oven to 180°C (350°F). Line a muffin tin with 10–12 liners or grease well.
2. In a bowl, combine pecans, brown sugar, and flour. Mix until fully blended.
3. In another bowl, whisk eggs, melted butter, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and stir just until combined.
5. Fill each muffin cup about ¾ full.
6. Bake for 18–22 minutes, until the tops are golden and slightly caramelized.
7. Let cool 10 minutes before removing — they are very tender when hot.

For EXTRA Gooey Top (optional)

Mix:

• 2 tbsp melted butter
• 2 tbsp brown sugar
• 2 tbsp chopped pecans

Spoon a little on top of each muffin before baking.

Tips for the Best Texture

• Don’t over-mix — keeps muffins soft and moist.
• Use fresh pecans for the richest flavor.
• For a deeper caramel taste, use dark brown sugar.