Ingredients
- 1 cup packed light brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- 2/3 cup softened butter (or melted and cooled)
- 2 whole eggs, beaten
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 24 miniature muffin tin (or two 12 miniature muffin tins) generously with cooking spray like Crisco spray.
In a medium bowl, mix together the brown sugar and flour, breaking up any sugar clumps. Add the chopped pecans and mix until well combined.
In a separate bowl, combine the beaten eggs and butter. Add to the dry ingredients and stir just until combined. Spoon the batter into the prepared muffin cups, if using the mini tins, you can fill almost to the top as they do not rise much.
Bake for 12-15 minutes until just firm to the touch and loose their gloss. Place on a cooling rack and cool for a minute, then using a small butter knife or offset spatula, loosen the muffins from the tin. Cool and enjoy!!
You can also make these in regular sized muffin tins and it makes about 8-10. I prefer the crisp crust that forms on the mini-muffins and I don’t feel guilty about eating more than one of these little jewels.