Its like eating a mini pecan pie.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.

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  • Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

130.3 calories; 1.3 g protein; 11.7 g carbohydrates; 29.1 mg cholesterol; 44.8 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2016
5.5.16 The recipe doesn’t say what to do with the pecans...by all means, chop them. I substituted Splenda® Brown Sugar Blend for the brown sugar, and used Egg Beaters® for the eggs in an effort to make the muffins a bit more in tune with our diet. Both subs worked well. Used a small cookie scoop for the filling the muffin cups, and I topped each muffin with a pecan half before going into the oven. They baked perfectly at 12 mins, and I ended up with 24 mini muffins, exactly what the recipe indicated. Christie, thanks for sharing your recipe, we enjoyed these mini muffins. Read More
(6)

Most helpful critical review

Rating: 1 stars
01/19/2020
I followed the recipe exactly and while they tasted good they were a disaster! They became hollow in the center and spread all over the top of my pan. I ended up scraping it into bowls. While the flavor was good I ll never use this recipe again. Read More
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
05/05/2016
5.5.16 The recipe doesn’t say what to do with the pecans...by all means, chop them. I substituted Splenda® Brown Sugar Blend for the brown sugar, and used Egg Beaters® for the eggs in an effort to make the muffins a bit more in tune with our diet. Both subs worked well. Used a small cookie scoop for the filling the muffin cups, and I topped each muffin with a pecan half before going into the oven. They baked perfectly at 12 mins, and I ended up with 24 mini muffins, exactly what the recipe indicated. Christie, thanks for sharing your recipe, we enjoyed these mini muffins. Read More
(6)
Rating: 5 stars
10/27/2019
I use 1 rounded tablespoon per cup. If they overflow the sugar burns and looks bad. I do add a pecan half to the top sometimes; but if I make a triple batch I skip that. This is one of my most requested recipes. Bonus: they freeze beautifully. These are very sweet just like Pecan Pie. If you don't like very sweet things don't make it. Read More
(1)
Rating: 5 stars
11/06/2018
These by far have been the best muffins I have ever cooked. The batter was so creamy they were a perfect size and the ratio of the amount of batter to pecans was just perfect. Read More
(1)
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Rating: 5 stars
10/20/2016
Delicious and super easy to make. It was a hit at the office and a frequent requested item for potlucks. I add cinnamon and nutmeg to give it a seasonal twist. Read More
Rating: 5 stars
11/08/2019
Made this recipe as is many times always a big hit. To Vjohnson8 why would you expect this recipe to be a success when you made so many changes to it? I m making multiple batches for freezer to distribute Christmas. Read More
Rating: 5 stars
12/02/2019
These are so delicious I'm going to gift them. And nothing could be easier! Read More
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Rating: 4 stars
09/28/2016
I liked these but halved the sugar. I also added a teaspoon of cinnamon. I chopped the pecan (I used just over a cup of chopped pecans) and added a dash of salt. Next time I will also decrease the butter. These made just short of 24 mini muffins. I think I will try increasing the flour or adding oatmeal and maybe some baking powder. Overall my kids and I all thought the taste was great. Read More
Rating: 4 stars
03/28/2017
these were really yummy. I cut the sugar in half in accordance with a previous reviewer who said they were too sweet. I liked them but they now seemed too buttery so if making again I'd probably cut back the butter somewhat too. Read More
Rating: 5 stars
12/03/2017
Awesome and easy!!! Read More
Rating: 1 stars
01/19/2020
I followed the recipe exactly and while they tasted good they were a disaster! They became hollow in the center and spread all over the top of my pan. I ended up scraping it into bowls. While the flavor was good I ll never use this recipe again. Read More