Pecan Pie Muffins

Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease mini or regular muffin tins.
Mix Dry Ingredients: In a medium bowl, combine the brown sugar, flour, and chopped pecans. Stir until evenly mixed.
Mix Wet Ingredients: In another bowl, beat together the softened butter and eggs until smooth.
Combine: Stir the dry mixture into the wet ingredients until just combined — do not overmix.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ⅔ full.
Bake: Bake for 12–13 minutes for mini muffins or 15–17 minutes for regular-sized muffins, until set and golden brown.
Cool and Remove: Let the muffins cool slightly. Run a knife around the edge of each muffin to loosen and pop them out of the pan.

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Grease Generously: Be sure to grease muffin cups well, as these muffins can stick due to their caramelized edges.
Gooey Center: For a true pecan pie texture, slightly under-bake the muffins to keep the centers soft and gooey.
Serving Suggestion: Enjoy warm with a scoop of vanilla ice cream or drizzle of caramel for an indulgent dessert.
Storage: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.

Enjoy! These pecan pie muffins are rich, buttery, and full of southern charm — perfect for when you’re craving something sweet and nutty!

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