Pecan Pie Muffins Brown Sugar (Printable Version)
Moist muffins with brown sugar sweetness and pecan crunch, perfect warm for breakfast or snacks.
# Ingredients:
→ Dry Ingredients
01 -
220 grams all-purpose flour
02 -
175 grams packed light brown sugar
03 -
100 grams chopped raw pecans
→ Wet Ingredients
04 -
113 grams unsalted butter, softened
05 -
2 large eggs
# Steps:
01 -
Generously grease muffin cups with softened butter or nonstick spray to ensure easy release and maintain crisp edges.
02 -
Combine packed light brown sugar, all-purpose flour, and chopped pecans in a medium bowl. Break up any sugar clumps by hand for an even mixture.
03 -
Beat softened butter and eggs in a separate bowl until smooth and homogeneous to promote lighter muffins.
04 -
Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to prevent dense texture.
05 -
Spoon batter into prepared muffin cups filling approximately two-thirds full to allow for rise without overflowing.
06 -
Bake at 175°C. Mini muffins require 12 to 13 minutes, while standard size bake for up to 17 minutes. Look for set tops with slight center jiggle for a gooey interior.
07 -
After baking, run a knife around edges to release muffins. Cool slightly before transferring to serving plate to preserve soft centers.
# Notes:
01 -
Underbaking by one to two minutes retains a gooey pie-like center.
02 -
Toast pecans briefly to enhance their flavor.
03 -
Store cooled muffins in an airtight container: room temperature for two days, refrigerated for five.