Taste Of Home Pecan Pie Mini Muffins Recipes

Steps:

• In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

Steps:

• In a bowl, combine brown sugar, flour and pecans; set aside.
• In a separate bowl, combine butter and eggs; stir in flour mixture.
• Fill greased and floured miniature muffin tins about 2/3 full.
• Bake at 350 degrees for 20-25 minutes, or until muffins test done.
• Remove muffins from tins immediately and cool on wire racks.
• Makes 2 1/2 dozen.

Steps:

• Combine first 3 ingredients in a large bowl, make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter; add to dry ingredients stirring until moistened.
• Place foil-baking cups in muffin pans.
• Spoon batter into cups to 2/3 full.
• Bake at 350 degrees for 20-25 minutes or until done.
• Remove from pans immediately, cool on wire racks.
• Best served warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.

Steps:

• Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
• Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
• Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

Steps:

• In bowl, combine the sugar, flour, and pecans; set aside.
• In separate bowl, combine the butter and eggs. Stir in the flour mixture.
• Fill greased and floured mini muffin tins about 2/3 full.
• Bake at 350°F for 20 to 25 minutes, or until they test done with a toothpick.
• Remove from tins immediately, and let cool on wire rack.
• These also freeze well.

Steps:

• Spray mini-muffin tin with non stick cooking spray.
• Mix brown sugar, flour and chopped pecans.
• Combine with egg and butter in mixing bowl.
• Spoon mixture into muffin tin.
• Bake at 325°F for 18 minutes or until just turning brown around the edges. Do NOT overcook or they will be hard.
• Let stand 10 minutes in the muffin tin before serving. If you try to remove them in less than 10 minutes, they won't hold their shape. If you wait longer, they won't pop out easily and you will ruin many trying to dig them out.
• Time does not include standing 10 minutes after taking them from the oven.