Description
Ingredients
Scale
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup softened butter (about one and a half sticks)
- 2 beaten eggs
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for the muffins.
- Prepare the muffin tin: Generously grease your muffin cups with cooking spray or butter. This will help the muffins release easily once baked.
- Mix the dry ingredients: In a large mixing bowl, combine 1 cup packed light brown sugar, ½ cup all-purpose flour, and 2 cups chopped pecans. Stir them together until they are evenly mixed.
- Beat the wet ingredients: In another bowl, beat together 2/3 cup softened butter and 2 beaten eggs until smooth and creamy. This will create a rich base for your muffins.
- Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fill the muffin cups: Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter. This allows room for rising without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for about 12-13 minutes for mini muffins or 15-17 minutes for regular muffins. They are ready when a toothpick inserted comes out clean or with just a few crumbs.
- Cool and remove: Allow the muffins to cool slightly in the pan for about 5 minutes. Then, run a knife around the edges to gently remove them from the cups and transfer them to a wire rack to cool completely.