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Ingredients:
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Directions:
Prepare the Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease the muffin cups well. In a medium bowl, combine the chopped pecans, brown sugar, flour, baking powder, and salt. Stir until mixed.
Mix the Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Pour this mixture into the dry ingredients and stir just until combined, being careful not to overmix.
Bake the Muffins: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 12 muffins
Tips: Toast the pecans lightly before mixing for a deeper nutty flavor. Serve warm with a pat of butter for an extra indulgent treat.
