The Country Cook: Southern Pecan Pie Muffins
                                                   

Monday, September 9, 2013

Southern Pecan Pie Muffins

I love pie. I love all kinds of pie. I will never turn down a slice of homemade pie. But if I had to choose my absolute favorite pie, it would be Pecan Pie. It is the mother of all pies. Of course, if you ask my hubby, the Apple Pie is the mother of all pies. We just agree to disagree. Apple comes in a very close second for me.
So when you can take the flavors of a pecan pie and put them into other baked goods, then I am all over it!  I mean, I love pecans in general but you go and put them into something sweet and I am in heaven.  And these muffins are deceptively easy but outta this world good. I ain't even kidding. You are gonna look and see 5 ingredients and think, they can't be that good. But I'm gonna tell ya, you would be wrong to assume that about this muffin. They are good and sweet and did I mention good?  Well, better than good. Outstanding! They truly taste like a pecan pie that has been made into a muffin.  Now, these are more like dessert muffins and not so much like breakfast muffins. They are slightly dense and taste wonderful warm or at room temperature. Make them. Eat them. You won't regret you did!
Ingredients:
1/2 cup all-purpose flour
1 cup brown sugar, packed (dark or light brown)
1 cup chopped pecans
2 large eggs
11 tbsp. real butter (about 1 1/3 sticks), melted
Directions:
Preheat your oven to 350F degrees. Place 9 cupcake paper liners into regular muffin pan and spray each of the liners with nonstick cooking spray.
In a bowl, combine the flour, brown sugar and pecans until mixed well.
In a separate bowl, beat the eggs until foamy.
And then add melted butter. Stir well.
Combine the egg mixture with the flour mixture.
 Stir until moistened.
Spoon the batter into the cups. You will need to fill them to almost full. There is no leavening agent (like baking powder or baking soda) in these to make them rise real high. 
Bake for about 20-25 minutes (it took closer to the 25 minute mark in my oven.) Bake until a toothpick inserted into the middle comes out clean.
Note: You can also make these into mini-muffins. Just decrease the cooking time by about 5 minutes or so. Also, these seem to bake up best in metal pans, not stoneware baking pans. 
Enjoy!



33 comments :

  1. I love the recipes but I have a question? Is there a chance you could have a picture in the Printable recipe put in? Sometimes, what I make is what the picture looks like that determines what I make. If it looks appetizing, then I am more apt to make it than not. It is just a thought. I can't wait to try this one for sure!

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    1. Thank you for the input Norma! I am looking into changing different printable recipe formats and programs. I will definitely keep your comment in mind if I make a switch to a different print program. :)

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    2. AND the recipe box too, please! Thank you!

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  2. I totally believe that these 5 ingredients can make some yummy muffins!

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  3. I absolutely love these muffins. They are delicious. I made them a few weeks ago. When I saw them on the Trisha Yearwood food network show. The same exact recipe. Add a little butter. It's sinful!

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  4. Can you make this in a bundt pan?


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    1. I haven't tried it. It should work but I think you'd just have to be careful about the cooking time.

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  5. I have everything in the pantry but pecans. I might try to hold out until I get some or try it with walnuts. Thanks! :)

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    1. Karen, I love pecans and walnuts so for me, either one would work :)

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  6. I love these and make them all the time. I make them for friends too, they rave about them. ♥

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  7. My girls love pecan pie, and I like the flavor but not the texture...this sounds like the perfect compromise!

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  8. Thank you for this amazing recipe and all the other recipes you post! You are just wonderful
    and so is your site. These muffins are soooo good and I doubled the recipe so i could share
    with my Dad and a new neighbor.
    I love how you answer comments and questions on here
    and keep in touch with
    everyone!
    Well done Brandi!!
    Marylou from Wyoming

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    Replies
    1. Marylou, what a sweet comment! Thank you so very much! I can't always promise I'll answer right away but I do try to get back to everyone as quick as possible. Your comment made my day - thank you!

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  9. I've made these for years. It's definitely a FAV for the holidays. So easy too. I've taken them to many parties, and have been asked to take them to other parties! =) SO delish...I agree, it's hard to imagine there's only 5 ingredients. Yours look great and your tutorial is beautiful, as always.

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  10. Your "Pin It" button doesn't work!

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    1. Thank you for letting me know! I'm working on it!

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  11. Brandi...I love your recipes...Pecan pie is my second fav pie...banana cream is my first...I am going to try your banana pudding cheesecake...I'm sitting here drooling! Bet you could join an apple muffin with this and it'd be great...

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  12. i love your site and recipes. I wonder, could I use the large Texas size muffin tins. Would temp or time need modified? Since these are sweet, dense, and nutty, it lends me to want vanilla bean ice cream on top of one split into quarters in a bowl. Just thinkin'........

    I regularly have a Texas banana nut muffin this way with ice creame and a whole banana sliced on it for breakfast.

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  13. I made these and they were delicious...just like pecan pie! Thank you :)

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  14. gonna try this for thanksgiving..... always have to bring pecan pies, maybe they'll like these also

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  15. Sending this in the Thanksgiving Box to my pecan pie loving son @ law school. Thanks!

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  16. I baked these tonight to go along with our White Chicken Chili---both new recipes.....and both keepers! The muffins were a delicious sweet addition alongside the spicy chili. My only issue was that they stuck pretty badly in the muffin liners even though I did spray them with Baker's Joy. I think next time I will skip the liners and just spray the pan.

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  17. Do you have to use the liners? Thanks, Keri

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  18. These are the BOMB ! My grandbabies LOVE these

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    1. Did you use the liners? Any problems with sticking? I'm making 3 batches of these tomorrow. :)

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  19. My favorite muffin!! I have used these in my catering for years!! Always asked for the recipe.

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  20. These are amazing! Making them for Christmas brunch, but sure that won't be the last time!

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  21. Thank you so much for this recipe. I made them and took them to work and everyone loved them!

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  22. Thanks for sharing

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  23. I made these today. They were SO easy and tasted awesome. I have a question, though. I used the muffin paper liners and sprayed them and baked like instructed. When I took them out there was a lot of butter in the bottom of each tin. Also, they stuck to the paper liners. I'm hoping they loosen up after they cool. Did I do something wrong?

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  24. Just double checking, only a half cup of flour, is that correct? sounds like a great muffin. Thanks.

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