Make a copy of this dish.
My kitchen becomes a haven of cozy, buttery bliss when the patchwork blanket of fall drapes the countryside and the aromas of nutmeg and cinnamon seem to waltz on the wind. Pecan Pie Muffins are the perfect combination of the warm embrace of morning and the sweetness of harvest, and I’ll be sharing the recipe for them with you today. This mouth-watering dessert is based on the classic pecan pie, a treasure from the South that we Midwesterners have cherished and transformed into our own. Reminiscent of cozy family get-togethers, it’s a little take on an old favorite. In the middle of a hectic morning, when you’re craving something sweet to go with your coffee, or as a dessert to round off your afternoon tea, these muffins will remind you to pause, enjoy, and remember the good old days.
Even without a hot beverage, such as a steaming cup of coffee or a tall glass of chilled milk, these muffins are beautiful. Arrange them among scones, clotted cream, and fruit preserves for a breakfast that’s sure to be elegant. They’d be delighted to mingle with a dollop of sharp cheddar or provide a sugary contrast to some crispy bacon or sausage links. Indulge in these pecan treats to the fullest by topping them with whipped cream or caramel sauce, if the mood strikes you.
Promotional Information
Cake Muffins With Pecans
What You Need:
1/2 cup of pecans, chopped
unpackaged brown sugar, one cup
50/50 ml of all-purpose flour
two big eggs
1/2 cup melted butter
Additional pecans for garnishing the muffin top (not required)
What to do
Get the Oven Ready and Set the Pan:
Ready your oven for baking at 350°F (175°C).
Prepare a muffin pan by greasing or lining it with muffin papers.
Combine the dry ingredients: flour, brown sugar, and chopped pecans in a medium basin. Mix the ingredients thoroughly by stirring them together.
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