- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 2/3 cup butter, melted
- 2 eggs, lightly beaten
- In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
- Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Yield: about 2-1/2 dozen.
Reviews for Pecan Pie Mini Muffins
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"I made this recipe as a dessert for a "breakfast-for-dinner" meal. These muffins taste exactly like pecan pie. Amazing!"
"One of the best, classic recipes from Reiman Publications. You can count on it as a people pleaser."
"So easy and so delicious. I made it for Christmas breakfast, but I may make them next year to share at work around Thanksgiving. I used mini muffin liners and they came out of the pan with no problem."
"This is an amazing recipe. My muffins came out perfect. I use unsalted butter so I added 1/2 tsp salt. I also added 1 tsp vanilla extract. No issue with sticking just used cooking spray. Only baked for 18 minutes until tooth pick came out clean. My husband loved them. Will definitely make again."
"My husband's friends are crazy for these muffins. He gets sad faces from them when I bake something else for him to share. I add half a bag of Heath toffee chips. The toffee chips are the ones without the chocolate."