These irresistible little muffins have all the rich, buttery sweetness of classic pecan pie in a perfectly portioned, bite-sized form. With just five simple ingredients, they come together in minutes and bake into tender, caramelized morsels with a soft center and a hint of crunch from the pecans. Ideal for brunch, holiday gatherings, or whenever a sweet craving strikes.
Ingredients
1 cup packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅔ cup butter, softened
2 large eggs, beaten
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Generously grease and flour the cups of a mini muffin tin, or line them with paper liners. Lightly greasing the top surface of the pan as well will help prevent the muffin tops from sticking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the brown sugar and flour until any lumps are broken up. Add the chopped pecans and stir until they are evenly coated.
Step 3: Mix the Wet Ingredients
In a separate small bowl, beat the softened butter and beaten eggs together until the mixture is smooth and fully combined.
Step 4: Combine the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until everything is incorporated. The batter will be thick and slightly textured—be careful not to overmix.
Step 5: Fill and Bake
Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full. Bake for 20–25 minutes, or until the edges are golden brown and the tops spring back lightly when touched.
Step 6: Cool and Serve
Let the muffins cool in the pan for 5 minutes. This short rest allows the centers to set properly. Then, carefully run a knife around the edges to loosen them and transfer the muffins to a wire rack to cool completely.
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