For three years, I rented booth space at our convention hall’s local holiday market, worked harder than I’ve ever worked, and served thousands of these delicious Mini Pecan Pie muffin samples (along with other items) to shoppers near and far.
One bite of these rich, mouth watering muffins and I sold pre-packaged mixes of these by the hundreds for a hefty price tag. I remember wondering if they would sell because they aren’t the prettiest thing, but I knew a free sample would be all that it would take. Yes, they are that good!
I just never realized at the time how incredibly easy they were to make from scratch.
I mean SO easy!! Whip them up in minutes, easy! I feel just a tad guilty now being so frugal and all. I should have known that any baked goods with butter, sugar and pecans equals utter goodness. For years, I wanted to recreate them and this recipe is it.
When I visited my friend and she served them as well, I asked her for her recipe to compare and they were nearly identical, so I knew the recipe had been nailed. Yes, this piece of scratch paper has seen years of good wear and tear. I definitely should have shared this easy secret sooner.
This recipe is a dessert packed in a muffin shell. Believe it or not, but I do not like Pecan Pie, yet these muffins are one of my favorites. This recipe contains a lot of butter, but that is what makes these muffins so delicious because the butter creates it’s own glaze when mixed with the brown sugar. It is critical that you watch for when to take these out of the oven. Do NOT over cook them. They will continue to bake a bit even after you take them out and if you forget about them, they’ll get too crunchy. They will be moist and chewy on the inside with just a tad of crunchiness on the outside.
Trust me, these will become a favorite. Since they are really rich, I do serve them as mini muffins to avoid the temptation of polishing them off instantaneously, but you can make them full size and just leave them in the oven a tad longer. They are a bit more gooey that way and I like them even more.
This recipe only makes about 18 mini muffins, so you may want to double the batter if serving for a crowd.
I can’t wait to hear your reaction. I can almost imagine it now!! You may just start your own Pecan Pie Muffin making business. Let me know how it goes. 🙂
Recipe: Mini Pecan Pie Muffins
Summary: These delicious Mini Pecan Pie Muffins are incredibly moist on the inside with just a touch of crunch on the outside.
- 1 cup packed brown sugar
- 1/2 cup plain flour
- 1 cup chopped pecans
- 2/3 cup butter, melted
- 2 eggs, beaten
- Combine brown sugar, flour and pecans.
- In separate bowl, mix melted butter and eggs well.
- Add butter and eggs mixture to the flour mixture.
- Stir just until moist.
- Must grease and flour mini muffin pans. (I highly recommend a non stick pan or you may have problem getting them out if not greased well.)
- Bake at 350° for 13 minutes or until a toothpick inserted near the center comes out clean. Remember to check them. Outside should be golden brown. Each oven is slightly different so timing could be from 13-18 minutes.
- Remove from pan immediately and place on wire rack to cool.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6