Bakery, Muffins

Pecan Pie Muffins

8 Comments 03 October 2010

I’ve been looking at delicious food blogs, yummy pictures of food and searching through recipes way too much lately. I suspect this behavior won’t stop anytime soon. It’s become kind of compulsive, and not a little obsessive as well. I’ve  been pouring over Pioneer Woman’s site too, as I’m sure thousands upon thousands of us do every day, and found this recipe at her Tasty Kitchen segment of the site. Pecan Pie Muffins. Now this sounded interesting. Mostly because I still had pecans left over from the zucchini cake and because I’m actually not a fan of pecan pie. I know, I know – a Southern gal who doesn’t break for pecan pie? Absurd!

But I do like pecans and the pics from another Tasty Kitchen post on the little guys did me in. I had to make them. While I’ve got to admit that they’re not my most favorite kind of muffin ever, they certainly make a cup of coffee feel a little less lonesome and, hey, I brought twenty-six of them to work. They never stood a chance there. Plus, like a lot of muffin types, these freeze very well and defrost in the microwave in a snap. This turned out to be a very good thing since we decided to make about forty of them.

Yes. Forty. All at once. Insane in the pecan pie muffin brain, let me tell ya.

Pecan Pie Muffins

That right there is a lot of brown sugar, flour and pecans. So, so much. We had to divide it between two bowls. I’m telling you, we were nuts – pun intended.

Pecan Pie Muffins

Look who came to help, our resident stirring expert. Like a fae creature, she entered with a giggle, stirred, and poofed back out of existence in a blink. We like to call this the Kidlet Miracle.

Pecan Pie Muffins

In all honesty here, some things have been left out photographically-wise. I’ma gonna tell you why. That part about us being nuts to increase this recipe to make 40 muffins all at once has everything to do with it. The original directions called for the softened butter and eggs to be blended together before adding to the dry ingredients. This made all the sense in the world. Before we actually tried it. To put it shortly, those cantankerous things so did not blend together for us. At all. No matter how long we blended – with stand mixer, whisk, etc. – the eggs and butter stayed completely separate. I suspect what happened is the eggs were too cold, in effect causing the butter to firm back up just enough to keep the two ingredients from becoming friends. We kind of like all our ingredients to be friends at Casa de Full Fork Ahead.

SO. I admit it. We, my lovely sis blog partner and I, we may have panicked a tad. OK, I panicked a lot. Here we had ALL THIS SUGAR. AND FLOUR. AND…NUTS. And eggs and butter. Oh my word, the butter. So much. There might be TOO much butter in this recipe. Finally, after searching through all my kitchen tools and some distant recess in my brain, I figured it out. I wielded a pastry blender and by all that is don’t-screw-with-me-ingredients in me, I tamed that butter and egg non-mixture and worked it all into the flour mixture. And the rest is history.

And, well, we kind of forgot to take pictures of all of that.

Pecan Pie Muffins

Want to know the funniest part? After all that work, the sis was too tired to wait around for her share of the muffins. And so she left me with ALL THESE MUFFINS. Some of which are still in my freezer. I really can’t blame her. We ruined it for ourselves by trying to make forty at once and we were tired. The good news is, though, that they are pretty tasty. And they reheat well in the microwave. And they really do go well with coffee. And, again, I took about twenty-six of them to my office and not a one survived. So, a success, despite our overachieving setbacks.

Pecan Pie Muffins

From blackhawkwife at The Tasty Kitchen

Prep Time: 10 minutes   Cook Time: 20 minutes   Level: Easy (if you don’t do what we did)   Serves: 8

  • 1 cup packed light brown sugar
  • ½ cups all-purpose flour
  • 1 cup chopped pecans
  • ⅔ cups softened butter (amounts to about 11 tablespoons)
  • 2 whole eggs, beaten

Directions

Preheat oven 350 degrees.

Grease your muffin pan or use pre-fabbed cups. I greased our muffin cups with Crisco, which the original recipe suggested, but you can use a non-stick spray if you’d like.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth (warning: you’re not likely to actually get this all that smooth; you might need to let eggs come to room temperature first and make sure the butter is very soft). Stir into the dry ingredients just until combined, or if you have to, use a pastry blender to cut in the egg and butter mixture until sufficiently combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.

Option: when you take them out of the oven, place a slice of butter on top and eat warm (we did this although now I think we might have been insane after all the butter the recipe uses). You may also use walnuts instead of pecans.

Notes

The butter: OK, in hindsight, eleven tablespoons of butter seems like A LOT for a recipe that yields only eight muffins. If I make these again, I’m scaling back the butter to at least one stick, maybe even slightly less, and we’ll see how that goes. If I ever do, I’ll edit in the results here.

The sugar: Same thing, would probably scale it back at first to at least 3/4 cup, maybe even 1/2 a cup. These muffins were almost too sweet for me, which alone is enough to wow me into a profound moment of silence. Because I’ve hardly ever met a food that was too sweet for me. Let’s all bow our heads for five.

On making 40 at once: Just don’t do it. I was going to put in our recipe conversion for this above, too, but I left the darn thing at home. Maybe I’ll plug it in after work today and yall can get a laugh, too. But maybe if you’re going to make multiple recipes of this, just pace yourself and do one recipe at a time, fill the muffin tins and while those are baking, then go back and start mixing up the next batch. That’s usually how I would do it when baking for the masses, but for some reason we were feeling all antsy and wanted to just get it done. Um, wrong move. Take it from me, just do it the right way, folks. If you’re feeling frisky, though, and want to do them all at once, be sure to have that pastry blender handy.

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

8 Comments so far

  1. Lori says:

    Lord have mercy, woman. Those look and sound amazing. Pecan pie is my all-time favorite pie. Even more than chocolate silk pie. I’m gaining weight just by reading this blog.

    • KMont says:

      I need to get on my treadmill. Heh. 😉

      MORE than chocolate silk? Mmmm, I’ll have the chocolate silk then lol! If you make these, hope you enjoy!

  2. Hilcia says:

    You are going to kill me! I don’t know WHEN I’m going to make all these recipies… but this one? Hmm… holidays! Ohhh… yum!

    • KMont says:

      I shalt not kill my equally busy acquaintances! This I promise. 😀

      I bet your family will thank you for these! But if you make ’em for family, oh my…you’re gonna need my measurements for the forty muffins lolol! I’ll post that tonight.

  3. christine says:

    I lurve pecans! I think they’re my favorite nut. Aside from YOU, of course. 😛

    Did you get this recipe from the blog or did you join the Tasty Kitchen Forum? If you joined the forum, I’m a member there, too and you have to friend me. 😀

  4. KMont says:

    Christine, I fund it via the site’s blog. I haven’t joined as a member yet. If I do I will be sure to friend you! 😉

    And awww, thanks, I love being a favorite nut lol!

  5. jmc says:

    Coming out of lurkdom to thank you for sharing these recipes and your kitchen adventures.

    I made the pecan pie muffins over the weekend, cutting the butter to 1 stick and the sugar to about 3/4 cup (not intentionally, I was just running low on brown sugar). Even so, the muffins were decadently sweet and buttery!

  6. KMont says:

    JMC, thanks for delurking to comment. 🙂 And thanks for letting us know that you liked the recipe! Glad it turned out goof for you. 😉


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