I have been making these Mini Pecan Muffins for about 20 years now! They are rich, dense and sweet so the mini size is just perfect. I actually consider them more of a dessert than a muffin, but we have always referred to them as a muffin. They taste like a soft pecan shortbread or if you under cook them just a little, you will get a goey center that tastes just like southern pecan pie. Divine!!
I created a cookbook for each of my little sisters when they got married and I included this recipe as a party food/ special occasion recipe. We have enjoyed these at many family parties. In fact for my sister Brittany’s garden wedding reception, my sisters and I made hundreds of these to compliment the catering! Everyone LOVED them!!
With only 5 ingredients these mini pecan muffins come together so quick and cook in only 15 minutes (less if you want a gooey center)!
Ingredients needed for Mini Pecan Muffins
- Brown sugar
- Flour
- Pecans
- Butter
- Eggs
They really are the perfect party food! The dominant flavors of mini pecan muffins are buttery and nutty, with a subtle undertone of caramel-like sweetness from the brown sugar. The pecans provide a robust, earthy flavor that complements the overall sweetness. If you are a fan of Souther pecan pie—simpe under cook them by a couple of minutes. The outside will have a nice crust but the center will be gooey! I served these once as one of the desserts at Thanksgiving. When they were hot from the oven I placed a pecan half on top and gently pushed it down a little. It looked very pretty!
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Mini Pecan Muffins
Description
Mini pecan muffins are simple to make with just five ingredients, but taste so rich like a southern pecan pie!
Ingredients
1 c. packed brown sugar
1/2 c. flour
1 1/2 c. chopped pecans
1/2 c. butter (no substitute) – melted and cooled
2 eggs, beaten
Instructions
- Stir the brown sugar and flour together; add chopped pecans.
- Combine eggs and melted butter and mix well.
- Stir into flour mixture just until moistened.
- Grease and flour mini muffin tins (or use a nonstick silicone mini muffin pan)
- Fill 2/3 full. (That’s important. If you put more batter in the cups, the muffins will rise over the lip and become difficult to remove from the tins.)
- Bake at 350° for 15-17 minutes. (bake about 12-14 for a gooey center)
Makes 2 dozen mini muffins, or more depending on the size of your mini muffin pan
I was browsing through your recipe archives the other day and stumbled upon this lovely recipe. I made them for work and dipped them in a raw sugar-cinnamon topping. They were MARVELOUS, got rave reviews! Thanks!
I LOVE these little babies!
I love your recipes! Thanks for sharing, I’m adding your link to mine. Check out mine…
http://www.heidisrecipes.blogspot.com
These are the best invention ever -so few ingredients – such a great result and it’s like eating pecan pie in muffin form. Every time I make these, they disappear within minutes.
mmm…brown sugar and pecans. The recipe looks so simple too. Definitely have to bookmark this one.