Pecan Pie Muffins

"If you love Pecan Pie you will love these muffins! I make these muffins at least once every two weeks! I take them to work and to Church. Everyone loves them...you will too!"
 
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photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Rebecca T. photo by Rebecca T.
photo by MSippigirl photo by MSippigirl
photo by Nimz_ photo by Nimz_
Ready In:
35mins
Ingredients:
5
Yields:
9 muffins
Serves:
9
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ingredients

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directions

  • Combine first 3 ingredients in a large bowl, make a well in center of mixture.
  • Beat eggs until foamy.
  • Stir together eggs and butter; add to dry ingredients stirring until moistened.
  • Place foil-baking cups in muffin pans.
  • Spoon batter into cups to 2/3 full.
  • Bake at 350 degrees for 20-25 minutes or until done.
  • Remove from pans immediately, cool on wire racks.
  • Best served warm.

Questions & Replies

  1. what makes the pecan muffins rise I do not see baking powder or baking soda in the recipe
     
  2. I don't have foil cups. Will regular paper cups work?
     
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Reviews

  1. Easy and yummy, I was aprehensive about the lack of chemical leveners, but was pleased with the results. Nice crust and a slightly chewy texture make these special. I toasted the nuts before grinding and used dark brown sugar. Next time I''ll try light brown sugar as I thought the molassas flavor was a bit too strong with the dark brown. -- update. Tried the light brown sugar. Taste was a bit more rounded with less molassas. Also baked another batch in mini muffin tins without any foil liners -- 400 degrees f, 15 mins. The nice crust is now all around and no more messy liners to unwrap
     
  2. These were excellent! I coarsely ground the pecans with the brown sugar before starting up the batter, and the muffins were light and delicious!
     
  3. I made this recipe this morning for my husband and he loved it! I asked him if he could tell me if the muffins reminded him of anything he had had before and he immediately said "Pecan Pie"! He has always loved pecan pie, and these muffins are excellent! This recipe is definitely a keeper! Thanks for sharing! :)
     
  4. These are so good. So quick, so easy. I asked my fiance to whip them up while I took a shower and when I got out there was a delightful smell filling the apartment and the finished product was delicious!
     
  5. I'm new here and this is the first recipe I've tried... All I can say is you'd better make a double batch because these tasty little things go quick... And so easy to make...
     
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Tweaks

  1. We made these for Thanksgiving. In order to accommodate all the dietary needs of my family, I used Pamela's Gluten Free Artisan flour mix and Earth Balance instead of butter. I also added a pinch of salt, because all sweets need a bit of salt. Not intentionally, we had to leave the muffins set on the counter for about an hour before baking (the oven was occupied) but I think that served in making them a little bit lighter and fluffier than they otherwise would have been. They were a huge hit and I will definitely be making them again.
     
  2. This was so easy! I used a gluten free flour mixture and instead of pecans, I used a variety of nuts and seeds. I only poured a Tbs into each cup of a silicon muffin top pan and it worked out perfectly. A wonderful gluten free dessert!
     

RECIPE SUBMITTED BY

Born here and love this State! I am Married, have two kids a daughter almost 15 and a son 10. I am a Dental Assistant I enjoy my work very much and have a great Boss and co-workers! I am busy with football, church activities, and family get togethers. I love to cook although my husband doesn't like to try new things, I usually take my new creations to church or work. I espically like to bake. I like to read, watch movies, go to highschool football games, our team won 4-A Division State titles four years in the 1990's! Chirstms is my favorite holiday. I collect Sants and Snowmen and love to decorate for the Holiday's.
 
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