Pecan-Pie Muffins

Nonstick cooking spray

pecans

brown sugar, packed

all-purpose flour

eggs

butter,

Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

This is a very easy and delicious muffin!!!!!  I decreased the butter to one stick.  I put some in paper lined muffin tins and some in muffin tins sprayed with baking spray.  All came out easily.  I will make these often for special occasions!  

I have made these multiple times and take as a gift to customers.  They are gone in a minute.<br />I have also made these with plant butter for baking  just as good i have a dairy allergy so I can also enjoy them.

One of my fav Trisha recipes! These are the easiest and BEST muffins I’ve ever made, or eaten. Everyone loves them!! I use parchment or foil cupcake paper. They allow for caramelization and prevents absorption. With regular papers, moisture seeps through and pulls from the muffins. It effects the taste, texture and they are a mess. 

The easiest,  best muffins  I've ever made.  Huge hit with every one I have shared with.  

I’ve made these many times and are always a big hit, I always use the foil liners which really helps with the caramelization.  Very much recommended recipe!

I added some cinnamon, a pinch if salt, nutmeg,allspice, and vanilla to give it some more flavor and it definitely helped a lot. I also only used a stick of butter and it turned out better. <br />

These are so easy and tasty! They definitely taste like pecan pie without all the gooey filling. Definitely spray the liners with a good cooking spray otherwise the papers will stick to the muffins and they'll fall apart when you go to eat them. Expect them to be super oily at first to the point where oil is pooled in the bottom of the muffin tin. I found that popping the muffins out while warm and letting them cool on a kitchen towel helps quite a bit.

Really good! A bit bland, but about a teaspoon of vanilla can fix that.

My wife and I thought these were terrific.

Huge hit with my church community group.  Simple.  A keeper!

I only used 1 stick of butter and these turned out excellent- great taste! I also added just a teaspoon of vanilla, as that’s what I do in my pecan pies. Next time I do the recipe, though, I am going to cut the butter down further to 7 or even maybe 6 tablespoons. Even with just 1 stick of butter it completely soaked through the muffin liners and created a small pool of grease at the bottom. That part was not as appetizing - plus my family’s fingers were slippery with the grease. But nobody was complaining!! We finished all 9 in 1 night 

Best muffins ever. I added vanilla and put a cherry on top, which sunk but was a nice surprise. Sprinkled powdered sugar on tops when cool. They really do taste like pecan pie! 

Just made them. Delicious! Next time I’ll double it to make more. Thanks Trisha.

Did anyone notice at the beginning of this recipe on the show she says "a stick of a third butter"? <div>I love her! </div>

So good! Used dark brown sugar as others suggested and they were great! I did spray the paper liners and they didn’t stick at all. I thought they’d rise more than they did- fill them close to the top- and double the recipe, they’ll be gone very quickly! They took exactly 20 minutes and I used my silicon muffin pan with the liners. Perfect. 

Since I have Celiac I had to substitute the flour to Gluten Free Flour.  Things don't always turn out well with the GF Flour.  This one did.  It was so good I was doing my Happy Dance.  Thank you!

These are awesome. It's a bummer it only makes 9 muffins (or may be that's a good thing). My boyfriend and I finished them in less than 2 days, and that's only because we restrained ourselves from eating them in 1.

I made these as a thanksgiving dessert. I used Pamela's Artisan GF Baking Mix instead of wheat flour and I used Earth Balance instead of butter, in order to accommodate all of the dietary needs of my family. I also added a pinch of salt because I think all sweets need a bit of salt. We had to leave them on the counter for about an hour because the oven was occupied, and they were lighter and fluffier than I think they would have been otherwise. They are fantastic with a dollop of whipped cream (or whipped coconut cream, as the case may be.) I will definitely  make them again. Amazing. 

These muffins were terrific.  I used jumbo cupcake liners (which I didn't need to spray) and only got 6 muffins.  Because they were a little larger, I had to bake them for 25 -30 minutes.  I also added a splash of vanilla, 1/2 teaspoon of salt and 1/2 teaspoon of cinnamon.  Will make again!!

OMGosh....SO delicious and very easy to make.  I added a little vanilla extract and a pinch of salt and ONLY 1 stick of butter.....these are amazing and wonderful when they are still warm.  Great recipe Trish!!   Many Thanks for sharing your recipe!!

Very deeeelish!  This Louisiana girl wouldn't change a thing on this recipe which speaks volumes!!!!! Quick and easy. 

Trisha has great recipes. I added a little more than a cup of pecans and I was able to fill all 12 cups. They are amazing! Pecan pie without being gooey. I also added chocolate chips to a couple and it was a great addition. 

Made these over the weekend and used 3 tablespoons LESS butter than the recipe called for and they turned out FANTASTIC. Serving them for dessert tonight with a scoop of ice cream! Thanks, Trisha! Love these lil things! I'll definitely make them again...and again...and again.

I love this recipe.  Make sure you use all the butter it calls for.  Not good for the diet, but you gotta splurge every once in a while.  Absolutely delicious!!  Easy to do and they look so fancy.  And the taste....my god the taste.  Trust me. <div><br /></div>

These are marvelous I too only used 1 stick of  butter...but I did add vanilla...and I kicked it up a notch with 1 tablespoon of Bourbon....and 1 cup of coconut flakes.....Yummy yum.....<br />

These are the best muffins I have ever eaten. Easy to make and a crowd pleaser

I made these last night for a quick addition to a pitch-in lunch.  I did use a mini muffin tin that makes 24 at a time and sprayed each well with non-stick spray and the muffins didn't stick.  Use a narrow spatula to loosen the edges and they came right out (don't let them sit as they do get crunchy and might not come out as easily).  I would cut down a bit on the butter and maybe adding the vanilla is a good suggestion but I didn't do that.  But they were really good -  I have to taste test before I bring them to work!  These are easy to make as most ingredients you will have on hand but I would recommend adding a bit of vanilla.  I doubled the recipe and had a good four dozen mini muffins.<br />

Another great recipe Trisha. My family loved them. I also only used 1 stick of butter and a pinch of salt. Peeling the paper wasn't an issue because I used the foil type.

made these today with only 1 stick of butter (the only change i made) they are awesome! <br />

They were fabulous!!! I used 1 stick of butter and a a bit more pecans for 23 minutes. Perfect.

I read the reviews and did like one person suggested and just used 1 stick of butter.  That was plenty.  Will probably add a pinch of salt next time.  Overall, a great muffin.  I definitely will cook again.  Also, I used a baking spray like one viewer suggested and had not problem with muffings sticking.

These taste so much like pecan pie for a muffin.  My boyfriend loves pecan pie and he always loves these.  The recipe does call for a lot of butter (the muffin liners are saturated in butter!) so I think I might try cutting down on that next time.

These are great. The paper is kind of a pain, let them cool before trying to take the paper off. But completely worth it.

These are delicious!  {Thank you, Trisha.}  I made mini muffins, instead of the regular size muffins.  It yielded 24 mini muffins.  My family loves these!   I will make these for future family brunches.

I just made these!!! OMG TRISHA! Thank you. These were wonderful. So moist. And QUICK.

MY In-laws were Wowed with these muffins! Finally Impressed with a NEW recipe.Trisha you hit a home-run with these.Garth, you Are one lucky man!

I loved loved loved them! They were so easy to make. I have read all of the comments. The only thing I did different is that I used dark brown sugar, but no biggie. I had my eggs at room temperature and wisked them until they were "frothy" to incorporate air into my batter. I filled my muffin cups three quaters of the way up. They came out of the oven almost to the top of the cups. I let them set in the pan a bit before removing. I have to say I had to taste one, and yes they stuck to the paper. So I let them cool completely, pulled the paper down all the way around while holding the bottom then pulled the paper away carefully. Paper came away clean. I got seven muffins from this batch. They were delish! Good job Trisha!

These are a decadent balance of pecan pie and muffin. The bottoms of the muffins do end up leaving some butter behind on the paper liners. These would be wonderful as a dessert, served warm with some vanilla bean gelato or just a simple whipped cream<br />The texture of the tops is a very much what you would expect in a pecan pie. The center is more akin to a muffin. That wonderfully gooey and buttery brown sugar layer found in the center of pecan pie makes an appearance in the bottom of the muffin. These are ultra moist, somewhat dense and very sweet. Great with a cold glass of milk or a nice strong cup of coffee (I adore my French press with a dark roast coffee)<br />I followed the recipe as written, but divided the batter between all 12 spaces in my muffin pan. I baked for 15 min at 350 and then shut the oven off and let them bake another 5 minutes) Removed to a wire cooling rack.

Moist and Decadent Little Bite!  Close your eyes and you're nibbling on pecan pie, Mmmmmm! Great job, Trisha

These were amazing .....melt in your mouth! Even though the pecans were mixed in the batter, they rose to the top and made an incredible crusty top.  YUMMY!  This recipe is a keeper as well as all others from this episode.  Trisha is so fun and sweet.

YUMMY YUMMY the are wonderful a hit for the whole family

Oh my oh my!  Sooooo much better than candy corn and cigarettes!  So easy and this recipe is now on my top 10 list.  This blonde haired, blue eyed cook could be your sis!  Sense of humor too!  Thanks so much.  :)

This are very good! Based on previous reviews I did reduce the butter. I did 7T-next time I will use 6 Tbl,or 3/4 of a stick. They were still just a little greasy-but very tasty. I added a dash of salt (though I use salted butter) and a splash a vanilla. I used Pam bakery spray (flour added) and the muffins came right out of the liners. I did make 12 muffins vs. the 9 in the recipe. Probably a little smaller than the recipe's version but I liked the size. I used my 1/4 c. scoop to fill the pans. I will make these again!

Trisha Yearwood, does your mother know you are mixing up these EVIL muffins!!  OMG, they are so good!  I followed the directions exactly, used the baking spray on the muffin liners and everything was perfect!  Thank you so much for sharing.

I followed the recipe exactly and the butter poured out of the muffins tins when they were removed. I should've known, because I only use 1/3 cup butter in a whole pecan pie. Even with all the butter we had to eat the paper to get any of the muffins. And I did spray the cups. 

Fabulous recipe!  After reading the reviews, I did cut the butter back to just one stick and added a pinch of salt along with a splash of vanilla.  Even used self-rising flour.  These are now a favorite in our house!

I love them very good. next time I will try a little less butter just because I always try to make things healthier. 

Delicious! I doubled the recipe and had enough for 12 regular muffins and 24 mini muffins. There was a tiny bit left over. I ate it right off the spoon!

Sorry, didn't like these at all. Everyone of them stuck to the muffin liners and was way to oily for me. And yes I sprayed the liners with what I thought was to much. What a mess.

If I could give 10 stars...   Simple and delicious!!   I followed the recipe exactly. 

These are the best pecan muffins I've ever had, and everyone I've made them for Love Love Love them too, The best and easiest recipe ever!! Thanks Trisha : )

Made these for Thanksgiving, but once I brought them out the day before Thanksgiving, they didn't last until Thanksgiving. My family loved them. I followed the advice of several of the reviewers and decreased the butter to 1 stick (may decrease a tad more next time) and added a pinch of salt and a dash or two of vanilla extract. Also, I used muffin liners and Bakers' Joy spray and didn't have a problem with them sticking. I will defintely make them again -- probably for Christmas. I may even add some to my goodie gift baskets I make for my neighbors. So glad I found this recipe.

Yummy!  I made this for Thanksgiving but baked it in a 9x9 inch pan.  I sprayed the pan with Pam, then lined the pan with parchment paper and sprayed that as well.  Leave a little parchment overhang on both sides to serve as handles. When cool, they lift cleanly out of the baking dish.  Cut into bars and serve.  As others mentioned, I used a bit of vanilla and a pinch of salt.  I'll be making these for Christmas too!

It has all the flavor of pecan pie but the bottom halves were gooey so I put them back into the oven for a few more minutes. Still a little gooey but the next day they held up better. I had reduced the amount of butter.

I made this right after i saw her show i also added 2 tablespoons of wild honey i collect SOOOO Good

We loved them.  Tasted just like pecan pie without the corn syrup!

Soooo good. I think next time I may bake it as a cake and see how it comes out. Yummy

Incredible.   I topped mine when a dollop of whipped cream.  It's taste just like pecan pie without the mess. 

Very, very, good!!  I let them cool for about 5 minutes and not one of them stuck.

These muffins were great. I did as others suggested and added vanilla, I also only added a stick of butter and the muffins came out tasting just like a pecan pie. My family and I enjoyed these very much and I will continue to make them. Thank you Trisha for a great recipe.

I'm wondering if there is a typo in the amount of butter to use. The muffin tins were swimming in 1/4 inch of butter at the bottom when I took the muffins out after baking. I added a pinch of salt to mine too.

This is so wonderful, I made 12 instead of 9 and just put in a little bit of batter.  One small muffin is so filling and it is quite a lovely recipe and so simple.  It is much better than thepecan pie that one makes with all that gooey suggery stuff, even though it is good.  I used foil liners and did not spray them, nothing sticks.

YUMMY! Made half a recipe which worked perfectly in my toaster oven, 6 muffins. And I agree with others that a wee pinch of salt--I bet Trisha used salted butter--and bit of vanilla will improve the flavor. In addition, I plan to reduce the butter by at least a quarter, maybe a third. The butter bubbled over into the muffin pan, hmmm, what can I use that for??? Planning to make them again to share with the S&amp;B--Stitch and B****--ladies. I'll take lots of napkins! Really, they are pecan pie in a muffin! And I'll send some to my Tennessee-born mom who always goes for the pecan pie first at Thanksgiving.<br />

This recipe tastes just like the pie without the syrup and crust.  I found that if I try to eat them while they are still warm, they will stick.  After a few hours they had cooled off and were perfect.  Next day even better.  I'm adding a little Vanilla next time.

OMG....these are absolutely AMAZING!  I did add 1/2 t maple flavoring.  Absolutely delicious.

I added a teaspoon of salt and we love them.  Easy 24 minis in 15 minutes.  One bowl, 1 cup measure, a spatula to mix and done.  Trisha's recipes are great.

These muffins were delicious.  I did not experience any problem with the muffins sticking to the liners.  I made sure to generously spray each of the liners.  I love the fact that they are not too overly sweet like a pecan pie can be.  Nice twist on a muffin. My husband loved these, so I know that I will be making them again and again.<br />

Interesting.  Post one, it is replaced? GOOD, but there may be a typo in this recipe.  Similar ones call for HALF the melted butter.  1/2 to 2/3 cup.  <br />OH!  I didn't use liners!  I don't keep them on hand for mini-size muffins. Baked for 12 minutes in well-sprayed mini muffin cups, quick use of my kitchen knife to get them to a cooling rack and no sticking.<br />Gluten Free here too!  I like the idea of almond flour/meal over normal GF flour!  

The TV show made them seem much better. Not impressed :(

I don't give 5 stars easily but this recipe is amazing!  As I'm a gluten-free girl I substituted the regular flour for almond flour.  Delicious!!!  So glad I turned on the TV this morning just in time to see Trisha make these!

Very easy recipe. I used Pam for baking to coat my liners.  They were amazing. Can't wait to make them again with a little twist!

I made these as soon as the show was over and they were fantastic! 

Beyond delicious! I followed the instructions but the muffins still stuck to the liners even though I sprayed them with cooking spray. Any suggestions how to fix that? I'll be making again and again until I get them perfect! 

pecan-pie muffins

Cook Time: 10 minutes

Total: 30 minutes

Servings: 9

Author : Trisha Yearwood

Ingredients

Instructions

Top Similar Recipes from Across the Web

Pecan Pie Muffins

Pecan Pie Muffins

Pecan Pie Mini Muffins

Chocolate Pecan Pie Muffins

Pecan Pie

Pecan Pie

Pecan Pie

Pecan Pie

Pecan pie

Pecan pie

Pecan pie

Pecan pie

Pecan Pie

Pecan Pie

Pecan Pie

Pecan Pie

Pecan Pie

Pecan Pie