When I was peeling back the muffin liner I thought to myself “oh no”. There was a tension as I unwrapped the muffin that usually isn’t a good sign. Surprisingly, I didn’t have to re-make these. The top is crispy and the inside is lightly dense but moist. In the future I would maybe add a little baking powder or soda to lighten these up a bit and give them more height but as-is they are totally delightful.
Pecan Muffins
Ingredients
2 eggs
1/2 cup butter, melted
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tsp vanilla
Instructions
Mix together by hand the butter and sugar. Once combined add in the eggs and vanilla. Stir in the flour and pecans last. Divide batter into a lined muffin tin (I got about 10 muffins) and bake 20-30 minutes at 350F.
Kate and Kathryn 