115 Reviews of Pecan Pie Muffins

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!

From: Vina

On Dec 5, 2004

These are wonderful. I made them in a mini-muffin pan and got 24 muffins. They only needed to cook for 12 minutes at 350. They will be on my Christmas brunch table for sure!

From: JanV

On Dec 2, 2004

These muffins are incredible! There is another post of this recipe called "pecan pie cupcakes". I tried this recipe but accidently posted my review there. After trying both (the other recipe calls for 2/3 cup of butter instead of 1/2) I've discovered that 1/2 cup plus 1 1/2 tbsp is the best amount of butter. Also, the muffins were done after about 10 minutes but my oven does run a little hot. Thanks. I posted a picture of them.

From: Bev

On Mar 4, 2002

I made this recipe this morning for my husband and he loved it! I asked him if he could tell me if the muffins reminded him of anything he had had before and he immediately said "Pecan Pie"! He has always loved pecan pie, and these muffins are excellent! This recipe is definitely a keeper! Thanks for sharing!

From: TryingTraditional

On Jul 25, 2007

We are trying to follow a traditional diet and I thought this would be an easy recipe to convert. We exchanged the brown sugar for rapadura and they turned out very tasty. So good that I made another batch on the spot as we have all missed sweets like we used to have. Make sure the eggs are frothy to get the muffins to raise a bit. Great, simple, tasty recipe.

From: Mysterygirl

On Feb 12, 2002

These were great but, I think that next time I will more finely ground the pecans though.

From: Luvbakin

On Jul 30, 2007

These were soooooooooooo good! I'm not a big pecan pie fan, because I think it's overly sweet, but these were GREAT! My DH is a huge pecan pie fan and said these are TO DIE FOR and would rate them 10 stars!! I followed the recipe exactly. I did put the pecans, brown sugar, and flour in my food processer and pulsed it until the pecans were chopped small, but not chopped completely. Since these were SO easy to make, and SOOOOOO good, I'm sure I will make them often.

From: Miss Erin

On Oct 23, 2001

These are so good. So quick, so easy. I asked my fiance to whip them up while I took a shower and when I got out there was a delightful smell filling the apartment and the finished product was delicious!

From: SuzieQue

On Sep 24, 2002

Wow are these little suckers delicious! I used a mini muffin pan like Steve Grinavec advised and baked at 385 about 12 minutes. I served them at a lunch buffet and soon realized I should have made at least a double batch. They really do have the taste and texture of little pecan pies and they are sooo easy to make.