Nancys Pecan Pie Muffins Recipes

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.

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:

• 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:

• 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.

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.

RICH AND CHEWY PECAN PIE MUFFINS!

Steps:

• Preheat oven to 350*F.
• Place paper(or foil) liners in 9 muffin cups and spray with nonstick spray.
• In a large bowl, combine the pecans, sugar, flour, and wheat germ(if using). Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and vanilla, stir to combine. Pour the egg mixutre into the well in the dry ingredients, stirring just until moistened.
• Spoon the batter into the cups, filling each two thirds full.
• Bake the muffins 20 minutes, or until a toothpick comes out clean when inserted in a muffin. Remove the muffins from the pans immediately and cool on wire racks. Enjoy!