ight brown sugar, packed — 1 cup
All-purpose flour — ½ cup
Pecans, chopped — 1 cup
THE BINDERS
Butter, softened — 2/3 cup
Eggs, beaten — 2 large
Step 1: Prep the Pan
Preheat your oven to 350°F. This recipe yields about 18 mini muffins. Grease and flour your mini muffin tins thoroughly or use paper liners.
Tip: Since these muffins are high in sugar, greasing the top of the pan as well can prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the brown sugar and flour. Stir in the chopped pecans, making sure they are coated in the flour-sugar mixture so they stay evenly distributed in the batter.
Step 3: Cream the Wet Ingredients
In a separate bowl, beat the softened butter with the eggs until smooth and creamy.
Step 4: Combine Wet and Dry
Pour the butter-egg mixture into the dry ingredients. Stir gently by hand until just combined. The batter should be thick and slightly lumpy—avoid overmixing to keep the muffins tender
Step 5: Fill and Bake
Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full. Bake for 20–25 minutes, until the edges are golden and the tops spring back lightly when touched.
Step 6: Cool and Remove
Allow the muffins to cool in the pan for about 5 minutes. This resting period helps the sugars set so the muffins hold their shape. Run a thin knife around each muffin to release it, then transfer to a wire rack to cool completely.