🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
1 cup (200g) packed light brown sugar (for deep caramel flavor)
½ cup (60g) all-purpose flour
1 cup (100g) chopped pecans, toasted (toast them for 5 mins at 350°F for extra crunch!)
⅔ cup (1½ sticks / 150g) unsalted butter, softened (not melted!)
2 large eggs, beaten (room temperature = smoother batter)
That’s it.
No vanilla.
No salt.
No fancy tools.
💡 Pro tip: Use high-quality butter—it makes all the difference in flavor!
🔥 How to Make Them: Step-by-Step, Crumb-by-Crumb
Let’s cook this like we’re making edible confetti—one golden muffin at a time.
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Grease 18 mini muffin cups or line with paper liners.
👉 Mini muffins = perfect portion size + faster baking!
Step 2: Mix Dry Ingredients
In a bowl:
Whisk together brown sugar, flour, and chopped pecans.
👉 Coating nuts in dry mix helps them stay evenly distributed.
Step 3: Beat Wet Ingredients
In a separate bowl:
Beat softened butter and beaten eggs until smooth and creamy (~1 min).
👉 No lumps. No separation.
Step 4: Combine & Stir
Gradually add dry ingredients to wet, stirring just until combined.
⚠️ Don’t overmix—it makes muffins dense!
Batter will be thick and glossy—like soft fudge.
Step 5: Scoop & Bake
Spoon or pipe batter into prepared muffin cups, filling each about ¾ full.
Bake 15–18 minutes, until:
Tops are deep golden brown and slightly cracked
Centers are set (a toothpick comes out clean)
👉 Watch closely—mini muffins bake fast!
Step 6: Cool & Serve
Let cool in pan 5 minutes, then transfer to wire rack.
Cool completely before storing (they firm up as they cool).
Serve plain—or dust lightly with powdered sugar for holiday flair.
Bonus: Leftovers keep beautifully for 4–5 days in an airtight container—or freeze for 3 months!
💡 Pro Tips for Next-Level Success
✅
Toast the pecans first
Deepens flavor and adds crunch
✅
Use mini muffin tins
