When autumn wraps the countryside in its patchwork shawl, the scents of cinnamon and nutmeg seem to dance on the breeze, and that’s when my kitchen turns into a sanctuary of warmth and buttery delight.

Today, I’ll be sharing a recipe that bridges the sweetness of the harvest with the comfort of a morning’s embrace — Pecan Pie Muffins.

This delightful treat has its roots deep in the heart of traditional pecan pies, a Southern gem that we Midwesterners have lovingly embraced and made our own.

It’s a bite-sized twist on the classic, steeped in the nostalgia of family gatherings.

Whether you’re bustling in the early hours, looking for a heavenly pair to your coffee, or yearning for a sweet capstone to an afternoon tea, these muffins are the perfect excuse to take a moment for yourself and reminisce about the good ol’ days.

These muffins are lovely on their own, but they truly shine alongside a steaming mug of coffee or a tall glass of cold milk.

If you’re aiming to fancy up a brunch spread, set them amidst a sea of fruit preserves, scones, and clotted cream.

They’re more than happy to keep company with a sharp cheddar cheese or to be the sweet contrast to a plate of crisp bacon or sausage links.

And if the occasion calls for it, perhaps a dollop of whipped cream or a drizzle of caramel would make these pecan treasures even more indulgent.

Pecan Pie Muffins

 

Ingredients

1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1/2 cup butter, melted
More pecans for decorating muffin top (optional)

Directions

Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C).
Grease or line a muffin tin with muffin papers.

Mix Dry Ingredients:

In a medium bowl, combine the chopped pecans, brown sugar, and flour. Stir until the ingredients are well mixed.

Add Wet Ingredients:

In a separate bowl, beat the eggs.

Add the melted butter to the eggs and mix well.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; avoid overmixing.

Fill Muffin Tin:

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. The mixture will be dense and sticky.

Bake:

Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are set and the tops are a golden brown.

A toothpick inserted into the center of a muffin should come out clean when they’re done.

Cool and Serve:

Allow the muffins to cool in the pan for about 10 minutes.

Remove the muffins from the pan and let them cool completely on a wire rack.
Serve and enjoy!

Variations & Tips

For a touch of spice, a whisper of cinnamon or a hint of vanilla extract stirred into the batter can make these muffins as festive as a barn dance.

If you fancy a bit of texture, a handful of oats or a smidge of chopped dates can introduce a whole new character.

And for those looking to capture the full essence of pie, a thin layer of pie crust pressed into the bottom of each muffin cup before filling with batter can add that beloved traditional flakiness.

Ah, the joys of baking are many, and just like an old quilt, there’s always room for your own patch of creativity. Enjoy, my dear friends.

Source: cooktopcove.com