This recipe packs all the flavor of pecan pie into yummy bite size treats! With minimal ingredients that are easy to have on hand, you can whip these up in no time!
This recipe is super quick and easy, but here is the best tip I can give you to be successful. With all the brown sugar, they VERY easily stick in the muffin tin. I know you could use little muffin papers, but my experience is that trying to unwrap them will waste a lot of the muffin. So my tip is to be sure to thoroughly spray your mini muffin tin with baking spray that has flour in the spray or grease and flour the pan well. Then once the muffins come out of the oven, let them cool before taking a knife and loosening up the muffin from the pan. I can’t count the number of times that I’ve gotten in a hurry and tried to run my knife around the edges, only to have the muffins tear up and make a mess.
Breakfast, brunch or snack…these little bites are delicious any time of day!
- 2/3 cup butter, melted
- 2 eggs, beaten
- 1 cup brown sugar packed
- 1/2 cup all purpose flour
- 1 cup pecans, finely chopped
In a bowl, combine brown sugar, flour and pecans; set aside.
In another bowl, combine melted butter and eggs.
Stir butter/egg mixture into the flour mixture just until moistened.
Fill greased and floured miniature muffin cups 2/3 full.
Bake at 350 degrees for 20-25 minutes.
Remove immediately to cool on wire rack.
Makes about 2 1/2 dozen.
Recipe Source: Taste of Home