Muffins Add A Little Taste of Sweetness

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The holidays are over and the decorations are all put away.  But, despite those New Year’s resolutions to lose weight, you still crave just a little bite of dessert.

This recipe has got you covered: pecan pie muffins.

I was on a Zoom call reunion with my girls from the 1996 Olympics recently (pictured below).  We started to talk about food (to go with our cocktails). Next thing you know, our group chat was filled with recipes being swapped between Texas, Florida and Berlin, Germany.
Nicknamed Shasta, Elle, Kate, and me, Farrah, have been friends since we met at the Pan Pac Games in 1995; and worked the Atlanta Olympics side by side at the Swimming Venue.
Shana, better known as Shasta to the group, shared this tasty recipe for Pecan Pie Muffins.  Shasta, now a mother of three in College Station, Texas, said these muffins were just the perfect size.  Even better, chances are you have everything in the cabinets and frig right now because the recipe only uses five ingredients!

Putting the Pecan Pie recipe together takes literally 3 minutes.

I start by mixing together the dry ingredients.  I used a combination of dark and light brown sugar because I had both on hand.  I also added a 1/2 teaspoon of baking powder to my muffins. After I melt the butter, I stir in the eggs to the butter.  I then pour the egg/butter mix into the dry ingredients and mix together for a minute or two.  Done!  That’s it!

The mixture is ready to be put in the muffin tins.

Shasta put a pecan on top of each muffin. Because my pecans were already chopped up, I passed on this. I bake for 25 minutes at 350 and they are ready to eat! I will put mine in the freezer to eat one at a time when I’m craving a huge bowl of ice cream or half a pecan pie. Until the next Zoom call in February, thanks again for the kitchen inspiration Shasta and Elle!

Pecan Pie Muffin Recipe

1 cup of chopped pecans

1 cup of firmly packed brown sugar

½ cup of flour

2 large eggs

½ cup of melted butter


Preheat the oven to 350° and place foil-baking cups in muffin pans. In a large bowl, mix together the pecans, brown sugar and flour. Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine. Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes. Transfer to wire racks immediately after baking and enjoy!


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