I was in the mood for something sweet last week and wanted to try a new recipe so I rummaged through my stash and found this little gem from a back issue of Southern Living. When it comes to sweets I’m a person who likes “little bites” that don’t make me feel guilty when I have one or two with my afternoon tea. Only once in a blue moon do I have dessert after dinner and usually enjoy something sweet in mid-afternoon or for breakfast. If I baked a pan of cinnamon rolls I shudder to think how many of them I could polish off with my morning coffee…too awful to think about.
I love PECAN PIE and the thought of little muffins with all the same nutty, caramelly flavors made my mouth water. PECAN TOFFEE TASSIES are our favorite holiday cookie and this recipe looked like an easier version that didn’t require fussing with a crust. I followed directions and gave the NON-STICK MINI-MUFFIN TINS a spray of vegetable oil before filling them with nuts and batter. I was a little suspicious of the 425° temperature but didn’t lower it. When I try a new recipe I usually make it as written unless there is some glaring error that I know won’t work, especially when it is from a source I’m familiar with. Next time I will bake them at 375. The flavor and texture of these little muffins were what I hoped for…getting them out of the muffin tins was another story.
These sticky little muffins were IMPOSSIBLE to get out of the tins. I tried everything…taking them out immediately…letting them cool a little bit…running a damp sharp knife around the edges…nada, zip, impossible. I’m definitely going to make these little gems again but will use little paper liners. I hope you won’t let this glitch dissuade you from trying this recipe. The muffins are so delicious and were worth the frustration of trying to get 24 of them out of their pans and photo ready. (I can say that now when I’m not totally exasperated with the whole thing) The only reason I could get a photo was that the muffins are very sticky when warm and I could essentially glue them back together. At least they were presentable and I don’t think anybody guessed that there was a problem. If you make this recipe, and I hope you do, you must, must, must use little cupcake papers. Other than this little glitch the recipe gets an A+.
- 1 cup firmly packed brown sugar
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup finely chopped nuts, to sprinkle in the muffin cups before batter is added
- Preheat oven to 425. (I thought this was too hot and next time will lower the temp to 375 degrees) Combine first 5 ingredients in a large bowl. Make a well in the center of the mixture. Stir together butter, eggs and vanilla. Add to borwn sugar mixture and stir just until moistened. Coat 2 12-cup miniature muffin pans well with cooking spray. Place 1 teaspoon finely chopped pecans in each muffin cup, spoon batter over pecans, filling almost to the top. Place muffin pans on an aluminum foil lined jelly-roll pan. (I did this but didn’t see a need for it. No spills)
- Bake at 425 degrees for 10-12 minutes (I took my muffins out at 9 minutes).Cool on a wire rack 2 minutes. Run a knife around the edge of each cup to loosen muffins and remove from pan.
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