Pecan Pie Muffins

by Sheryl

You will love the twist on the classic if you like pecan pie. This recipe claims that it is easy, simple, and cheap. It is perfect for anyone who doesn’t have time to make a pie. The Pecan Pie Muffins with only five ingredients are extremely easy to make. They taste like a pastry. They have a soft centre and crunchy chewy edges. Only by not properly grease your pan can you screw them up.

One of my favourites is Pecan Pie Muffins, go-to recipes I used to use on vacations for customers. I would be giving holiday gifts or birthday gifts to my relatives every year and this recipe was one of my go-toes. This is a type of recipe that no one thinks is so easy to make. It’s buttery, rich, and perfect to feel comfortable without feeling like you’ve had too much dessert. The butter and brown sugar create a kind of streusel texture in the doughs, while muffin is used to make cupcakes at the same time.

Some recipes for the creaming of butter are easier, but just put those ingredients in one stand mixer together and scoop in the muffin cups for the perfect buttery treat. It lasts approximately 6 days in the fridge. They will stay good for approximately one month if you freeze them properly. We recommend that you put them in the ziplock bag, wrap them once and twice in foil so that it stays the same.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 9

Ingredients:

1 cup packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅔ cup butter softened
2 eggs, beaten

Directions:

1. Preheat the oven about 350 ° F. Line 18 mini cups of paper muffin liners, fully grease, and flour.

2. Combine in a medium bowl, brown sugar, flour, and pecans. Stir in the dry ingredients until it is combined. In a separate bowl combine butter and the eggs smoothly. Spoon the batter Into the prepared cups of muffin. Put 2/3 in the cup.

3. Bake it at 350 degrees F for 20 to 25 minutes. When finished, cool on the wire racks.

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