In a separate bowl, beat together softened butter and beaten eggs.
Combine: Stir in the dry ingredients into the wet mixture until just combined.
Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake: Bake mini muffins for 12-13 minutes or regular size muffins for 15-17 minutes, until golden brown.
Cool and Serve: Allow the muffins to cool slightly, then run a knife around the edge of each muffin to loosen and pop them out.
Tips and Variations:
Greasing is Key: Ensure to grease the muffin cups generously to prevent sticking.
Gooey Center: For a gooey pecan pie center, slightly under-bake the muffins.
Serve Warm: These muffins are best enjoyed warm for the ultimate taste experience.
How to Store:
Store leftover pecan pie muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze them for up to 3 months.
FAQs:
Q: Can I use a different type of nut?
A: Yes, you can substitute pecans with other nuts like walnuts or almonds for a different flavor profile.
Q: Can I make these muffins ahead of time?
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