Pecan Pie Muffins | Full Fork Ahead

By McCarleyRHLAC

Ingredients

• 1 cup packed light brown sugar
• 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 2/3 cups softened butter (amounts to about 11 tablespoons)
• 2 whole eggs, beaten

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from fullforkahead.com

Preparation

Step 1

Preheat oven 350 degrees.

Grease your muffin pan or use pre-fabbed cups. I greased our muffin cups with Crisco, which the original recipe suggested, but you can use a non-stick spray if you’d like.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth (warning: you’re not likely to actually get this all that smooth; you might need to let eggs come to room temperature first and make sure the butter is very soft). Stir into the dry ingredients just until combined, or if you have to, use a pastry blender to cut in the egg and butter mixture until sufficiently combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.

Option: when you take them out of the oven, place a slice of butter on top and eat warm (we did this although now I think we might have been insane after all the butter the recipe uses). You may also use walnuts instead of pecans.

Notes

The butter: OK, in hindsight, eleven tablespoons of butter seems like A LOT for a recipe that yields only eight muffins. If I make these again, I’m scaling back the butter to at least one stick, maybe even slightly less, and we’ll see how that goes. If I ever do, I’ll edit in the results here.

The sugar: Same thing, would probably scale it back at first to at least 3/4 cup, maybe even 1/2 a cup. These muffins were almost too sweet for me, which alone is enough to wow me into a profound moment of silence. Because I’ve hardly ever met a food that was too sweet for me. Let’s all bow our heads for five.

On making 40 at once: Just don’t do it. I was going to put in our recipe conversion for this above, too, but I left the darn thing at home. Maybe I’ll plug it in after work today and yall can get a laugh, too. But maybe if you’re going to make multiple recipes of this, just pace yourself and do one recipe at a time, fill the muffin tins and while those are baking, then go back and start mixing up the next batch. That’s usually how I would do it when baking for the masses, but for some reason we were feeling all antsy and wanted to just get it done. Um, wrong move. Take it from me, just do it the right way, folks. If you’re feeling frisky, though, and want to do them all at once, be sure to have that pastry blender handy.