Trisha Yearwood Pecan Pie Muffins Recipe
Today, I’m bringing you Trisha Yearwood's Pecan Pie Muffins recipe, a true gem in my kitchen!These muffins capture the essence of a pecan pie in a convenient, handheld form.A valuable tip I'll tell you right away: Use dark brown sugar for a richer, more complex flavor that enhances the pecans.Also be sure to use room-temperature butter and eggs for a smoother batter and better rise.And if have the patience, you should toast the pecans beforehand to enhance their natural taste and add a toasty depth.
Servings: 7
Ingredients
- 1 cup Pecans chopped
- 1 cup Brown Sugar
- 1/2 cup All-Purpose Flour
- 2 large Eggs
- 1/2 cup Butter melted
Instructions
- Preheat your oven to 350 degrees F.
- Line 9 muffin cups with paper liners and give them a quick spray with nonstick cooking spray.
- In a large bowl, mix together pecans, brown sugar, and flour.
- It helps to use a spatula to combine everything evenly.
- In a separate bowl, beat the eggs until they’re light and foamy.
- Add in the melted butter and stir until well combined.
- Pour the egg mixture into the bowl with the dry ingredients.
- Mix just until everything is moist, being careful not to overmix.
- Divide the muffin batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes or until the tops are golden brown.