Pecan Pie Muffins
I hope my mother doesn’t read this post anytime soon. See, she has this cookbook that she uses. She has used it for years and years. She writes everything down in it and pulls it down for just about every meal she makes.
Well, I’m writing a food site now and as you can imagine, I wanted a good long gander at that cookbook. So, I finally talked her into letting me borrow it one weekend while she was going out of town on a quilting retreat. I had to basically swear on my life and the beloved memory of Howdy Doody that no harm would befall it. So I did – and I got it (and I still haven’t given it back!).
Now folks, my mother is a note taker, a serious note taker. She has this insane need to write down everything. This was handy as a child because there was ALWAYS a notebook somewhere in the house that had a page with your name on it and beneath that, every blessed thing you were getting for Christmas, right down to the stocking stuffers! This is also handy because thanks to this insane need of hers, I know all about this recipe!
This recipe is one that has long been talked about among Mama’s quilting group. Susie, one of our absolute favorite Yankees who mistakenly let it slip once that she and her husband used to refer to us as “magnolia mouths” in private – which we thought was a pretty darn cool term and have loved her ever since, is the one who introduced us to the wonders of a pecan pie muffin.
Oh, another sidenote (because you know how I love sidenotes), Susie is the absolute, end all, cleanest and most organized person on earth. Seriously. Martha Stewart would cower in shame if she saw Susie’s house. It is decorated perfectly and always looks like a Southern Living showroom, right down to the fresh flowers. Whats more, its always like that! You can drop in any time of day, any day of the year to find Susie’s house miraculously looking even better than it did the last time you saw it. I have no idea how she does it. However, I do know that I am absolutely not capable in any capacity of being the housekeeper that she is.
BUT
I can make her muffins and if I try, I bet I can even say her husband’s name with that cute accent of hers….”Baab” (Bob).
You will need: Brown sugar, all purpose flour, eggs, butter, and pecans. I used dark brown sugar because I wanted a stronger flavor but you can use light or dark, whichever you prefer or have on hand.
Place brown sugar and flour in a bowl.
Stir well.
Meet my new baby. This is my Hamilton Beach Big Mouth Food Processor.
Until I got this, I had NEVER owned or even used a food processor!!!
Now, its like..I AM CANYON MAN! WATCH ME PRESS MY BUTTON AS PECANS YIELD TO MY EVERY DESIRE!
I LOVE MY FOOD PROCESSOR! I JUST got this so this is only the second time I have used it. I am going to do a tutorial on the amazing marmalade I made with it the first time I used it soon.
The opening is the largest available for commercial use – you can stick whole potatoes and tomatoes right in that thing! The cool thing is, Every part (except the base, of course) is DISHWASHER SAFE!
Its love, I swear, its love.
Oh, yeah, chop your pecans in that last step. Did you guess that I used my new food processor?
Add those to the dry ingredients and mix well.
Beat your eggs until foamy.
Pour in melted butter and stir to mix.
Make a well in the center of dry ingredients (this means just dig out a spot in the center) and pour liquid into bowl.
Mix all of that up until just moistened. Look at that! It smells and tastes like pecan pie at this point. I knew I was in for trouble when these puppies came out of the oven!
Grease your muffin tin well (I used cooking spray) and if you use muffin papers, you still need to spray them. Fill cups 2/3 full and bake at 350 for 20-25 minutes or until done.
Ring the bell and watch the stampede. Oh my goodness, were these ever good! If you want something different in a muffin, if you want a real treat, if you want to pamper yourself, EAT THESE!
Ingredients
- 1 Cup chopped pecans
- 1 Cup brown sugar
- 1/2 Cup plain flour
- 2 eggs
- 1/2 Cup butter or margarine, melted
Instructions
- Combine first three ingredients in a large bowl, make a well in the center of the mixture.
- Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until just moistened.
- Place baking cups in muffins pans and coat with cooking spray. Spoon batter into cups, filling 2/3?s full.
- Bake at 350 for twenty to twenty five minutes or until done. remove from pans immediately.
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Thank you all for reading Southern Plate!!
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Posted by Christy Jordan
on Oct 6 2008. Filed under Breads, Breakfast, Freezes Well, Holiday Favorites!.
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I have a friend that makes these in a mini-muffin pan. They are just one or two bites and absolutely delicious. She always brings these when our professional organization has an event where there are snacks. Yummy!
Can these muffins be made with Splenda? How much of the brown sugar can be subbed with Splenda?
I use Splenda in some of my baked goods. Not yet muffins like this that own more weight than a blueberry, but what can it hurt? It will certainly taste the same, yet may not look so alike. Trivia is also ok to use.
I was wondering the same thing as the other person. Can you substitute Splenda?
Hey Jo and Christy!
I wish I could tell you that you could but unfortunately, Splenda isn’t the best thing on earth to bake with. Substituting it in baked goods requires you experiment with extra wet ingredients and even then you will most likely have a tenderness issue with your final product. However, I’m sure there is always a way to modify, but it will likely take some trial and error (and I hate the error part as much as the next person!).
Splenda is a great substitute for “wet” recipes such as custards, puddings, pie fillings, etc. I use it in my Homemade Banana pudding and sweet potato casseroles, in addition to most pies.
I wish I had better news!!
Thank you for reading though!!!
Gratefully,
Christy
Thank you for letting me know!! I need to go out and get some sugar now (only had Splenda!) Maybe I’ll do half and half as I’m diabetic and don’t want too much sugar, but love this recipe!
[...] Pecan Pie Muffins (sneaking off with my mother’s personal cookbook!) [...]
These are fantastic!
I did however tweak the recipe with 1/2 tsp of baking powder and a pinch of salt. Just to help them “rise” a bit, but it isn’t necessary.
YUMM-O!!! That’s really all I need to say…This is definitely a keeper. They were delicious!!!
U just made these with oats instead of nuts, and they came out perfectly! I also blogged about them. Thanks for a great recipe!
http://www.mangiodasola.com/2010/01/oatmeal-pie-muffins.html
thank you so much for blogging about them! they look delicious. I appreciate the link back and the comment, but especially the neat new idea!
I LOVE your suggestion of using oats in place of nuts (my son has life threatening allegies to all NUTS) In all my 16 years of dealing with nut allergy this is the first time I saw this idea! Thank you!!!!!! HuGs~!
You are so welcome Carmell, I hope he likes them!!! ~HUGS~
Christy,
I had these muffins at our Sunday School Goodie Sunday and asked a lady what she called them, came home and typed it in the browser and picked your recipe. They are soooo good and taste just like the ones I wanted!! Thanks for sharing!
Lori
[...] The recipe for Pecan Pie Muffins we served at the brunch can be found by clicking here. [...]
[...] Pecan Pie Muffins [...]
Chrisi, This is one recipe I almost, but not quite, really wish I hadn’t found! They are sooooo delicious, easy and quick to make, and they disappear so quickly! Everyone loves them and I have to share the recipe with everyone I give the muffins to:)
I can’t make just one batch at a time, have to make at least 4 batches at a time and make them all in mini muffins.
These are keepers, for sure!
OH! MY! GOSH!!!! I just made these after a friend turned me on to them and 7your site. These are just evil, evil, EVIL good! Thanks so much for stealing your mom’s cookbook and posting this recipe! This is going in my “keeper” pile!!!!
[...] thanks to our friend Susie Braun of Pecan Pie Muffin Fame, who gave this recipe to Mama at their stitch group meeting the other [...]
Christy,
I just made these muffins for a treat for my hubbie. Are the centers supposed to be a little gooey? They tasted perfect, and I baked them for 25 minutes. Just thought I’d ask. I’m not sure if I should’ve baked them a little longer.
Thanks.
How do you alter the cooking time for mini muffin pans?
I use mini muffin pans all the time. It takes 20 – 25 minutes to bake…on 350*
Silly Question…..all I keep on hand is self rising flour. Can I use that? How will they affect the muffins? Thanks a bunch:))))
It seems that a lot of us are baking the same muffins these days! They are soooo good! My family loves them!
I have had this recipe a while, a friend gave it to me, these were soooo good!
I just made these again for the second time, this time I used self rising flour and land o lakes margarine (sticks) and I just knew I was going to mess these up, but, they were even better than the first time when I actually used the right ingredients, they were just way to good!
I am so glad they turned out great Vicki!!
Thanks for all the great receips!!!
[...] Pecan Pie Muffins (Cookbook p.169) [...]
We bought some pecan pie muffin mix at Gatlinburg Tn. and they were sooo good. Thanks for putting the recipe on your website so we can enjoy some more of them.
[...] original recipe came from Southern Plate … where they are called muffins. I did make a few adjustments. The first time I made this [...]
Can it be made into a cake instead of muffins?
PECAN PIE MUFFINS WERE GREAT. I USED FOIL LINERS & SPRAYED THEM. CAME OUT GREAT! PERFECT FOR THE HOLIDAYS AND ANY TIME.
So glad to hear that you liked them Barb!!!
Christy do these freeze well?