Pecan Pie Muffins
Ingredients:
1 cup all-purpose flour
1 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup corn syrup (light or dark)
1 cup pecans, chopped
Optional: 1/2 teaspoon cinnamon for added flavor
Optional: Whipped cream or ice cream for serving
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon (if using).
Combine the Wet Ingredients:
In another bowl, whisk together the melted butter, eggs, vanilla extract, and corn syrup until smooth.
Combine the Mixtures:
Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
Add the Pecans:
Fold in the chopped pecans until evenly distributed throughout the batter.
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. They’re delicious on their own, but you can also top them with whipped cream or ice cream for an extra treat!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 200 kcal per muffin | Servings: 12 muffins