Classic southern pecan pie muffins.

Southern Pecan Pie Muffins

I had a taste for these classic Pecan Pie Muffins the other day, so while it's practically a no-recipe, recipe that is in most every southerner's recipe box, here they are. They are rich, chewy muffins that tastes a lot like a piece of pecan pie. They really do!

They are a little bit sticky and delicate though, so until you make them a few times I advise using paper liners in your muffin tin just for ease of removal. Lightly spray the paper cups with non-stick spray though so that the muffin doesn't try to adhere to the paper making them crumble to pieces when you pull the paper off.

Look how nice and tender these are and of course, there's plenty of pecan. Personally, I love the little crunchy edges that spill over on to the top of the muffin tin.

Common on the potluck, funeral food and other social event circles, these delightful muffins are always a hit no matter where you take them, so be prepared to offer up the recipe, just in case somebody doesn't have it. They may not be the prettiest muffins, but they're super easy to make - 5 simple ingredients is all there is to it.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Southern Pecan Pie Muffins

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 25 min |

Yield: 12 muffins

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Ingredients

• 1/2 cup (1 stick) of unsalted butter
• 1 cup of dark brown sugar, packed
• 2 large eggs
• 1/2 cup of self rising flour
• 1 cup of chopped pecans

Instructions

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper muffin liners and spray the liners with Baker's Joy non-stick spray.

Cream the butter until smooth; add the sugar and beat until blended. Add the eggs, one at a time, and beat in. Add the flour and the pecans and fold in gently until blended; do not beat. Spoon the batter into the muffin tins a little more than halfway full. Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick inserted into the center muffins comes out clean. Transfer to a cooling rack.

Cook's Notes: These are a bit sticky and delicate, so until you make them a few times I advise using paper liners in your muffin tin just for ease of removal. Lightly spray the paper cups with non-stick spray, so that the muffin doesn't try to adhere to the paper, making them crumble when you pull the paper off. Doubles great for 24 muffins.

Variation: Can use light brown sugar. Can also do bite sized mini-muffins, perfect for parties, but start checking those at about 12-15 minutes. You'll get about 2-1/2 dozen.

Tip: If you aren't using liners, allow the muffins to cool in the pan for about 10 minutes before removing, unless you are making mini-muffins. Remove those as soon as you can easily manage them and set on a cooling rack.

Source: http://deepsouthdish.com

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Posted by Mary on January 18, 2011

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