|Classic Southern Pecan Pie Muffins - 5 simple ingredients and tastes like pecan pie!|
Southern Pecan Pie MuffinsI 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. I'm afraid the younger generation has lost touch with these anyway so maybe somebody will come along who hasn't every heard of them! If that's you, they are rich, chewy muffins that tastes a lot like a piece of pecan pie. They really do!
It may seem odd to have a muffin with no added leavening. To be perfectly honest, I've tried them with self-rising flour and they are delicious but not quite the same. The recipe will work with either flour though. They are a little 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 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. They are also very nice as mini muffins, just check them a bit earlier and remove them from the pan as soon as you possibly can.
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 like your usual classic muffins, but they're super easy to make - 5 simple ingredients is all there is to it.
Recipe: Southern Pecan Pie Muffins©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: 12 muffins
- 1/2 cup (1 stick) of unsalted butter
- 1 cup of light brown sugar, packed
- 2 large eggs
- 1/2 cup of all purpose flour
- 1 cup of chopped pecans
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with foil muffin liners and spray the liners with Baker's Joy non-stick spray, or use a silicone muffin pan.
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: May also use dark brown sugar. Do these as 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 to finish cooling.
Requires Adobe Reader - download it free!
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Southern Sweet Potato Bread
Sour Cream Coffee Cake
Old Fashioned Mini Fruitcakes