Pecan Pie Muffins

Summary

Yield
Servings
Prep time5 minutes
Recipe TypesBreakfast Snacks and Treats

Description

Delicious as a muffin for breakfast or a dessert treat.

Ingredients

2cap flour
2cfirmly packed brown sugar
2 large eggs
1cchopped pecans
2 sticks melted butter (not margarine)

Instructions

Mix all ingredients together by hand in large bowl, stirring just until moistened.  Scoop into non-stick muffins pans which have been sprayed wtih Pam.  Bake at 350 degrees for 22 minutes, or until golden brown on top.  Middle will stay soft.  Serve hot.

Notes

This recipe yields 12 large muffins.  As we usually serve these as a side dish to a hearty egg dish, I stretch them a bit and can get 18 smaller muffins.  The filling is so ooey gooey that it is plenty!  Plus then you might have a few left over for yourself for an afternoon snack.  These go over very well and are SO easy to make, and very reliable...they come out perfectly every time. 

Country Girl's picture
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Thank you, thank you, thank you Arkansawyer for sharing this recipe! It was a HUGE hit and soooo easy! Hugs to you!!!

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Country Girl wrote:

Thank you, thank you, thank you Arkansawyer for sharing this recipe! It was a HUGE hit and soooo easy! Hugs to you!!!

I'll take the hugs , but they should really go to Don Draper who posted the recipe. I just revived the old thread a few weeks ago.

That's one flaw in this website, that it doesn't clearly indicate who posts the recipes.

muirford's picture
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Arkansawyer wrote:
That's one flaw in this website, that it doesn't clearly indicate who posts the recipes.

Not a flaw, really - that's by design.  The recipe source field is optional, so you can take credit if you want to, or you can mention what cookbook or mag you sourced the recipe from.  Some places are very fussy about online posting of their recipes - Cook's Illustrated is one.  At any rate, you can take credit but you don't have to.

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muirford wrote:
The recipe source field is optional, so you can take credit if you want to...

Ah, OK. I thought that was just to credit the original source of the recipe. Didn't realize it could also indicate who posted it. Thanks.

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It's good of you to give credit.  I was going to try these this morning, but then we got behind....so I still have this to look forward to...

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I just made these this morning. WOW! They are really good and it just couldn't be more simple! I used a regular (not non-stick) muffin tin and was afraid they might stick, but there was no problem.

Thanks Arky for bringing this thread up again!

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Breakfast Diva wrote:
Thanks Arky for bringing this thread up again!

The pleasure is mine, believe me, because I just had the pleasure of eating the last one left from yesterday. Left four on the counter overnight and when one was left this morning I grabbed it. It was almost as good as when they were still warm. I'll bet they would keep well.

Only problem is that they will never last long enough around there to test how long they'll keep!

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These were so popular that I had oversized postcards printed up for the guests with the recipe on them. 

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Arkansawyer wrote:

Breakfast Diva wrote:
Thanks Arky for bringing this thread up again!

The pleasure is mine, believe me, because I just had the pleasure of eating the last one left from yesterday. Left four on the counter overnight and when one was left this morning I grabbed it. It was almost as good as when they were still warm. I'll bet they would keep well.

Only problem is that they will never last long enough around there to test how long they'll keep!

Microwave for about 12 seconds....mmmmm!!!!  Like they just came out of the oven.  We have started making the mini muffins of these and putting them out as an afternoon snack, they are always gone every day.

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Every single one was gobbled up this morning!

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Arkansawyer wrote:

Only problem is that they will never last long enough around there to test how long they'll keep!

That's the problem with most of the recipes on this forum...

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So happy you're all enjoying them!  We serve them frequently this time of year.

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These are a regular here.  Guests are always asking for the recipe, so I have it  printed up on 3 x 5  index cards with our logo and info at the top.  Great way to advertise.

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We had these with breakfast today. Definite winner. Everybody loved them.

We did them in a mini-muffin pan and it worked real well. Most people ate one before their egg dish and a second mini muffin, with coffee, after the eggs.

We forgot to add the pecans to the batter until all the batter was in the muffin pan, so I sprinkled the chopped pecans on top and pressed them down into the batter.The nuts browned slightly in the oven and I think they were actually more tasty this way, toasted, rather than being embedded into the batter.

Sprayed the non-stick pan with cooking spray and filled the muffins with butter. No wonder they came out of the pan so easily!

Just delicious and as that old Rupert, Don Draper, says, so easy!

Edited to add: They barely rise, so you can fill the pan with batter even with the top.

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I made a half batch for guests on Saturday.  They loved them and she asked for the recipe. This is a keeper. They really are good.

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I made these muffins on Sunday.  They were very good, but very rich!!  So rich, in fact, that each of us could only eat a half of one.  Next time, I'm going to make them as mini muffins which should be just right.  This recipe is a keeper!

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butter is better ... just one exception to this for me ... seems our chocolate chip cookies, the old nestle toll house recipe, come out better (to my family's taste) using cheapest of margarines.  could be because that is what we used in my house growing up, butter was only for holidays, and i followed mom's example

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I have found this with our chocolate chip cookies, too.  And we also do a Caramel French Toast that tastes better with butter but holds much better with margarine...I imagine the margarine because it is made from oil tends to be better stabilized. 

I'm proud that this elite group is enjoying this recipe and I'm glad they're turning out good for your friends and guests.  I am making a batch for breakfast tomorrow...luckily there will be some leftovers for us...these have turned into our favorite dessert at night!

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InnsiderInfo wrote:

I have found this with our chocolate chip cookies, too.  And we also do a Caramel French Toast that tastes better with butter but holds much better with margarine...I imagine the margarine because it is made from oil tends to be better stabilized. 

I'm proud that this elite group is enjoying this recipe and I'm glad they're turning out good for your friends and guests.  I am making a batch for breakfast tomorrow...luckily there will be some leftovers for us...these have turned into our favorite dessert at night!

I have the recipe sitting right here, I look at it ten times a day.  It is on the list!

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seashanty wrote:

butter is better ... just one exception to this for me ... seems our chocolate chip cookies, the old nestle toll house recipe, come out better (to my family's taste) using cheapest of margarines.  could be because that is what we used in my house growing up, butter was only for holidays, and i followed mom's example

I usually make a triple batch and I've discovered using 2/3 butter and 1/3 margarine has great results.  I buy the butter with the business card and the margarine with personal funds... I figure we'll eat about a third of them.

And no, I don't get that anal with the rest of the ingredients... 

=)
Kk.

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Blanket statement - well yeahhhhhh! Butter is always better.  But trying to be cheap here, as usual. 

Fresh cream or oil?  ha ha

Whenever they ask the sons of Paula's Deen "What is your mom's favorite dessert? They answer in unison "BUTTER"

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Can I ask a sort of dumb question? What makes the "gooey-ness"?

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I think it is just the mixture of brown sugar, egg, and butter together.  It's not "runny" or anything, it just stays soft in the middle like the consistency of a pecan pie.  There's no leavening so they don't rise much, they get flat on the top.

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Just clarifying: it's not the egg that isn't cooked that is the "gooey-ness" right? I realize that 350 or so for 22 min should cook an egg, I'm just checking

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penelope wrote:

Just clarifying: it's not the egg that isn't cooked that is the "gooey-ness" right? I realize that 350 or so for 22 min should cook an egg, I'm just checking

I would think it's the carmelization of the brown sugar and butter that provides this particular texture.   

For the bakers in the bunch,  could you use the same mixture (sans the egg) on top of the batter just before baking to get a crusty, crumbly top to the muffin?  Or would you use a different method?

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Proud Texan wrote:

For the bakers in the bunch,  could you use the same mixture (sans the egg) on top of the batter just before baking to get a crusty, crumbly top to the muffin?  Or would you use a different method?

I would add either some finely chopped pecans or flour or oatmeal to it...It wouldn't be crumbly without adding some sort of "thickener" to it.

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The reason I asked was because you do something like that on an "apple crumble" using unmelted butter, flour and sugar mixed into clumps.

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Yep. I always add rolled oats to it...for that one, I use margarine. But I think it always tastes so much better with real butter...there is no substitute

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I've decided that in order to save time, I'm going to have my wife crack my chest and have her shove several sticks of butter right into my heart and main arteries.   

Why is stuff that tastes so good, sooooooo bad?  Granted, it was 27 years ago, but I only weighed 130lbs. when DW and I were married.  Today I hover above 200!  a'cause of stuff like this!

 

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My theory is why waste your calories, any of them, on stuff that isn't 'real'! Butter is real, margarine comes from a lab. Eat butter, die happy.

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Bree wrote:

My theory is why waste your calories, any of them, on stuff that isn't 'real'! Butter is real, margarine comes from a lab. Eat butter, die happy.

I decided that I wasn't going to eat what I wasn't totally in love with. It makes me really choose what food I put in my mouth...I don't want to waste my time or my calories on crap...

On another note, we did these at work this morning...what a HIT. They are great!!!

Thanks to whoever posted this!

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penelope wrote:

Bree wrote:

My theory is why waste your calories, any of them, on stuff that isn't 'real'! Butter is real, margarine comes from a lab. Eat butter, die happy.

I decided that I wasn't going to eat what I wasn't totally in love with. It makes me really choose what food I put in my mouth...I don't want to waste my time or my calories on crap...

On another note, we did these at work this morning...what a HIT. They are great!!!

Thanks to whoever posted this!

I agree with you and hold fast to the same theory.  Amazing how many people are not willing to spend $2 more for a nice meal versus rubbish empty calories.

BUT when it comes to the B&B I have to be economical, ie "buy fruit in season."  If margarine tastes and bakes similar to butter I will use it.

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JunieBJones (JBJ) wrote:

penelope wrote:

Bree wrote:

My theory is why waste your calories, any of them, on stuff that isn't 'real'! Butter is real, margarine comes from a lab. Eat butter, die happy.

I decided that I wasn't going to eat what I wasn't totally in love with. It makes me really choose what food I put in my mouth...I don't want to waste my time or my calories on crap...

On another note, we did these at work this morning...what a HIT. They are great!!!

Thanks to whoever posted this!

I agree with you and hold fast to the same theory.  Amazing how many people are not willing to spend $2 more for a nice meal versus rubbish empty calories.

BUT when it comes to the B&B I have to be economical, ie "buy fruit in season."  If margarine tastes and bakes similar to butter I will use it.

We tried this with real butter. Does it work as well with margarine?

As with the rest of the food, in season is always best. It's cheaper and better for you.

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InnsiderInfo wrote:

I think it is just the mixture of brown sugar, egg, and butter together.  It's not "runny" or anything, it just stays soft in the middle like the consistency of a pecan pie.  There's no leavening so they don't rise much, they get flat on the top.

Question - margarine would no work? They must be real butter?

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When I was a kid, I made a cookie recipe that specified butter and used margarine. WITH butter thay were wonderful. With margarine - even my brothers would not eat them!

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The recipe specifically says NOT margarine, I imagine it has more to do with taste than consistency in this case.  Not sure though. 

The eggs are cooked, it's not runny or anything like that.  It's delicious, I promise!

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In the receipe, as written,  the mixture comes out awfully dry.   Is it missing a wet ingredient?

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The butter and the eggs are the only wet ingredients.  Make sure you use a spatula to scrape all of the melted butter out of its bowl into the rest of the ingredients.  The batter is very thick and slightly sticky.

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They were a huge success with our guests this morning!  Thanks for passing this one along.

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Cool!  Glad they were a hit.  I love 'em because they are so easy!

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I made these and oh are they Yummy!!!  I mxed 2 batches and refridgerated one batch.   When wanting to bake the 2nd batch, I placed the batter in the micro and set on the 'soften cream cheese' setting prior to placing in the muffin tins.  This worked like a charm and recieved rave reviews at breakfast.

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You have a "soften cream cheese" setting on your micro!! ??

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agoodman1963 wrote:

You have a "soften cream cheese" setting on your micro!! ??

Yeah, I'm jealous of that, too!

=)
Kk.

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YellowSocks wrote:

agoodman1963 wrote:

You have a "soften cream cheese" setting on your micro!! ??

Yeah, I'm jealous of that, too!

=)
Kk.

Yes I do.  I also have settings to soften ice cream, melt butter, melt chocolate, warm syrup, warm desert toppings.  (Note: of course most are never used.)

Note about them being too dry - lower your baking temp a touch or use a convection oven if you have one.  I had to lower the temp on mine and they came out just fine!

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i have a pecan pie muffin recipe from southern living, but it has baking powder, salt and vanilla in it ...  will have to give this one a try some day.

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Is there NO baking soda, baking powder or salt in these?  What makes them rise during the baking process?

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No baking soda, baking powder, or salt.  They only rise a little bit, and they form a golden crust on top...truly looks and tastes like a miniature pecan pie. 

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We're going to try these this weekend!

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I've made these and they're dee-lish...my recipe is from Southern Living.  Guests rave!

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Oooh, sounds interesting! Should the butter be room temp or cold? Do you cream the butter/sugar first before adding eggs and flour, or just dump it all in one bowl and mix?

Thanks!

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