Pecan Pie Muffins

Pecan Pie Muffins at Southern Accents Architectural AntiquesI LOVE to bake… the guys at Southern Accents LOVE to eat. It works! If you live down south, this time of year conjures up thoughts of pecan anything! My fav is probably pecan pie but I also have this incredible recipe for mini pecan pie muffins that is fabulous!!! Pecan pie in muffin form… oh my! I baked up a batch and brought them in to the store.  They disappeared rather quickly. SCORE!

The recipe is really quick and easy. One important note: you can only bake these in the mini muffin tins. They will NOT work in a regular size tin… trust me, I”ve tried! 😮

MINI PECAN PIE MUFFINS

1 cup brown sugar, firmly packed

1 cup pecans, chopped (I chop mine very small)

1/2 cup all-purpose flour

2/3 cup butter, melted

2 eggs

1 tsp vanilla

2 tsp molasses

Pinch of salt (I literally mean a small pinch)

Preheat your oven to 350 degrees. Mix the brown sugar, flour, salt, and pecans together and set aside. Lightly beat the eggs in a separate bowl. Slowly drizzle in the melted butter and whisk together. Add the vanilla and molasses and whisk until incorporated. Add wet ingredients to dry ingredients and stir together. The batter will be rather thin. Spray your mini muffin tins with a non stick cooking spray. Pour the batter into the tins, filling to the top. Bake at 350 for 15 to 16 minutes. Cool slightly on a wire rack. Remove muffins from tins and enjoy! Makes 24 mini muffins.

*Notes: if you use the dark, non stick tins, turn your oven down a few degrees. My oven bakes these muffins in 15 minutes in the dark pan at around 330 degrees. Bake time will vary depending on the pan you are using and how your oven functions. Watch the muffins and remove them as soon as they look like they have set.

I use a small “cookie” scoop to fill my tins. It looks like an ice cream scoop but smaller. It is the perfect size for mini muffins and cupcakes.

Do NOT bake these in the cupcake liners. This muffin is a gooey, chewy delight and will stick to the paper. You will loose about half your muffin to the liners.

Yes, the recipe is correct. There is NO baking powder or baking soda in this recipe. This is why the recipe will NOT work in regular size tins.

ENJOY!


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