Here's a sweet and very tasty treat that's particularly suited for the holiday season and goes well on a brunch menu. I came across the recipe in a magazine recently and couldn't wait to try it. Fortunately, since I had all the ingredients on hand, I didn't have to wait very long.
This muffin recipe is quick and easy and the result really is reminiscent of pecan pie. The batter mixes up quickly with only five ingredients, so this would be a fun item to bake up fresh on Christmas morning.
The recipe I found calls for using a mini muffin tin, but since I don't currently have one I used my regular-sized muffin tins. Since the muffins don't rise much, I should have filled the tins nearly full, but since I hadn't made them before and filled the tins about 2/3 of the way, my 11 muffins came out looking a little flat. Filling the tins almost full should yield closer to nine large muffins. I've added a mini-muffin tin to my wish list since I think that bite size would be preferable, though they probably won't last very long around our hungry family.
Since the result is rather addictive, you might want to double the recipe so you'll have plenty on hand.
Pecan Pie Muffins Recipe
1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, lightly beaten
Preheat oven to 350 degrees. Grease muffin tins (or spray with non-stick spray) or use paper liners if you prefer.
In a large bowl, combine the brown sugar, flour, and pecans. Set aside.
In a small bowl, melt butter then whisk in the eggs. Add this mixture to the sugar mixture in the large bowl and stir together gently.
Fill muffin tins almost to the top. Bake at 350 degrees for 20 to 25 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
Cool muffins on a wire rack. Serve warm or at room temperature.
Makes about nine large muffins or 2 1/2 dozen mini muffins.
So, what do you think? Might these pecan pie muffins grace your family's holiday brunch table this year? Enjoy!