Pecan Pie Muffins

From: sprue

On Jul 7, 2009

these are really good! i made a few substitutions to try and make them 'breakfast worthy' muffins and they turned out a little dry..but i'll know for next time. but the flavor was still fantastic. i also added some vanilla and a dash of cinnamon. great muffin and very easy. thanks.

From: Aunt Mo

On Jun 17, 2009

AMAZING!!!! Tastes just like Pecan Pie, but without the crust....best eaten when warm, otherwise they stick all over your teeth. And these are a dessert, NOT a breakfast muffin....although probably not any worse than eating a doughnut for breakfast!

From: Steve_G

On Dec 17, 2001

Easy and yummy, I was aprehensive about the lack of chemical leveners, but was pleased with the results. Nice crust and a slightly chewy texture make these special. I toasted the nuts before grinding and used dark brown sugar. Next time I''ll try light brown sugar as I thought the molassas flavor was a bit too strong with the dark brown. — update. Tried the light brown sugar. Taste was a bit more rounded with less molassas. Also baked another batch in mini muffin tins without any foil liners — 400 degrees f, 15 mins. The nice crust is now all around and no more messy liners to unwrap

From: Mirj

On Nov 12, 2001

These were excellent! I coarsely ground the pecans with the brown sugar before starting up the batter, and the muffins were light and delicious!