pecan pie muffins;
Toasty pecan pie in individual muffin form! These muffins go heavy on the pecans, with crunchy toasty edges and soft chewy centers, topped with a delicious maple glaze.
Oven Temp: 350°F
Servings: 12
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Ingredients
pecan pie muffins;
- ⅔ cup butter softened
- 2 eggs
- 1 cup pecans chopped
- 1 cup brown sugar packed
- ½ cup flour
- pinch of salt
maple icing;
- ¾ cup powdered sugar
- 4 tsp milk
- ½ tsp maple extract
- 1 tsp maple syrup
orange icing;
- ¾ cup powdered sugar
- 4 tsp milk
- ½ tsp orange extract
- orange zest from half an orange or a clementine
Instructions
pecan pie muffins;
- Preheat the oven and grease a 12 muffin tin pan with cooking spray or butter.
- In a large bowl, add 2 eggs and ⅔ cup softened butter and beat with an electric mixer until smooth.
- In a medium bowl, combine 1 cup packed brown sugar, ½ cup flour, 1 cup chopped pecans, and a pinch of salt. Toss gently to evenly distribute the dry ingredients before adding to the butter mixture and stirring to combine.
- Spoon the batter into the prepared muffin cups. Each cup should be approximately ⅔ full.
- Bake at 350°F for 18-20 minutes. (If a light touch to the center of a muffin causes a dimple, leave in the oven for another 1-2 minutes and check again.) Remove from the oven and muffins to cool on a rack.
- While baking, make your icing of preference for serving later.
maple icing;
- Combine ¾ cup powdered sugar, 4 tsp milk, 1 tsp maple syrup, and ½ tsp maple extract. Stir until smooth, with consistency similar to runny maple syrup.
- Once muffins are fully cooled, stir up the icing and drizzle back and forth over each muffin (it's easiest to do with a fork).
orange icing;
- Combine ¾ cup powdered sugar, 4 tsp milk, and ½ tsp orange extract. Stir until smooth.
- Zest the orange and gently stir to combine.
- Once muffins have fully cooled, drizzle the icing back and forth over each muffin.
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