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Pecan Pie Muffins

I bake a lot of muffins and these did not disappoint. I have baked them a number of times and each time I exclaim "oh my they are so delicious". They don't round up like a regular muffin, staying rather flat but don't let that stop you, they are worth every bite.
I have three sizes of muffin tins, mini, semi-mini, and large. I used the semi-mini size and ended up with one dozen. You can double. They freeze well.
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup brown sugar, packed firmly
  • 3/4 cup pecans, chopped, set aside 1/4 cup
  • 1/4 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla
  1. In a medium sized bowl combine flour, baking powder, salt, brown sugar, and 1/2 cup chopped pecans.
  2. In a small bowl whisk together melted butter, egg, and vanilla. Pour into dry ingredients and blend just until moistened.
  3. Generously spray muffin pan with cooking spray.
  4. Take the 1/4 cup chopped pecans that were set aside and sprinkle them evenly into the muffin pan.
  5. Spoon batter over the pecans.
  6. Bake in a 425º oven for 12 minutes or until toothpick inserted comes out clean. Check to see if they are done after 10 minutes.
  7. Cool for a few minutes on cooling rack and remove from pan. To remove the muffins you might need to run a knife around the edges.


  1. Those look yummy. Is it really just 1/3 cup of flour? That sure doesn't seem like much!!!

  2. Oh, these look so delicious . . . my mouth is watering.
    I love muffins.
    Thanks for the recipe,
    Connie :)

  3. I have made these with walnuts since my husband does not like pecans. Love this recipe, so quick, easy and so good. Thank you for this great recipe.

  4. Yum!!!!I need to try these for sure.

  5. I used to work for a company called Homemade Gourmet and they had the BEST pecan pie muffin mix. Can't WAIT to try these and see how they stack they're GREAT!! Might be a good thing to take for Sunday School breakfast. YUM!

  6. Delicious! Like pecan bars but without the crust,easy or what! Thanks for this keeper. Angharad

  7. Has anyone else had issue with making these into full sized muffins? I doubled the recipe and used a regular size muffin tin - they were burned to a crisp on the outside and raw in the middles... thoughts? help? ...thanks.


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