Glens Pecan Pie Muffins Recipes

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

PECAN-PIE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

GLEN'S PECAN PIE MUFFINS

Steps:

• In a bowl, mix brown sugar, flour and pecans; Set aside.
• Combine melted butter and eggs; mix well.
• Stir into flour mixture just until moistened.
• Fill greased and floured MINIATURE muffin cups two thirds full. (DO NOT USE LARGER MUFFIN PAN.).
• Bake at 350 degrees for 15 minutes
• Remove immediately to cool. ENJOY!

MINI PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.

PECAN PIE MUFFINS FROM NANCY G'S CAFE

Steps:

• Preheat oven to 425 degrees.
• Lightly grease (or coat with nonstick cooking spray) 3 miniature muffin pans.
• In a large bowl, combine the brown sugar, pecans, flour, baking powder and salt.
• Make a well in the center of the mixture.
• In a small bowl, mix together the butter, eggs and vanilla.
• Pour the wet ingredients into the dry ingredients and stir just until combined.
• Spoon the batter evenly into the miniature muffin pans, filling each compartment 3/4 full. (Fill any empty compartments halfway with water to prevent damage to the pan.)
• Bake for 8 to 10 minutes, until lightly browned. Makes about 30 muffins.

PECAN PIE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside.
• In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened.
• To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm.