Pecan Pie Muffins

Nothing says “Welcome to the South” better than a delicious pecan dessert.  Pecan pie muffins, found in River Road Recipes IV: Warm Welcomes, page 100, are a unique variation to the typical assortment of muffins.  With the many celebrations of fall and winter quickly approaching these tasty muffins will be a southern addition to your holiday celebrations or just perfect to enjoy with a cup of café au lait on a cool fall morning.  Be sure to stop by the River Road Recipes tent at Alexander’s Market on Sunday, October 2 to sample a pecan pie muffin and purchase your own River Road Recipes cookbook to add this and other fabulous recipes to your own collection.

Photo by Kimberly Brewster.

Photo by Kimberly Brewster.

Prep Time: 15 minutes

Cook Time: 20 to 25 minutes

Level of Difficulty: Easy

Servings: 2 to 2 and 1/2 dozen

KITCHEN TOOLS:

  • Measuring cups and spoons
  • Wooden spoon
  • Mixing bowl
  • Electric mixer (optional)
  • Cookie sheet

INGREDIENTS:

  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 1/2 cup flour
  • 2/3 cup butter, melted
  • 2 eggs

INSTRUCTIONS:

  1. Mix the brown sugar, pecans, and flour in a bowl.
  2. Whisk the butter and eggs in a separate bowl until blended.
  3. Pour the butter mixture into the brown sugar mixture and stir just until moistened.
  4. Fill greased or paper-lined muffins cups 2/3 full.
  5. Bake at 350° for 20 to 25 minutes or less.  Serve warm.

 

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