Ingredients:
1 cup packed light brown sugar
1/2 cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Instructions:
Preheat your oven to 350°F (175°C). Generously grease mini or regular muffin cups.
Prepare Dry Ingredients:
In a medium bowl, stir together the brown sugar, flour, and chopped pecans.
Mix Wet Ingredients:
In a separate bowl, beat together the softened butter and beaten eggs until well combined.
Combine Mixtures:
Stir the dry ingredients into the wet ingredients just until combined. Avoid over-mixing.
Fill Muffin Cups:
Spoon the batter into the muffin cups, filling them about 2/3 full.
Bake:
Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins, until golden brown.
Cool and Serve:
Run a knife around the edge of each muffin to release it from the pan. Let them cool slightly before serving.
Notes:
Grease the muffin cups well to ensure the muffins come out easily.
For a gooey pecan pie center, slightly under-bake the muffins.
Serve warm for the best flavor experience.
