Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet and nutty and perfect for breakfast, a two-bite snack, the kids' lunch boxes and, of course, to be enjoyed with a cup of coffee or tea.

Recipe Summary

cook:
10 mins
additional:
5 mins
total:
30 mins
prep:
15 mins
Servings:
24
Yield:
24 mini muffins
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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 the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.

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  • Whisk butter, honey, eggs, and vanilla extract together in a bowl.

  • Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.

  • Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.

Nutrition Facts

98 calories; protein 1.3g; carbohydrates 10.1g; fat 6.3g; cholesterol 22.3mg; sodium 59.9mg. Full Nutrition
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