Monday, June 28, 2010

Pecan Pie Mini Muffins Recipe

Yesterday I baked a batch of Pecan Pie Mini Muffins.  Just one nibble transported me back to the blissful weekend that my husband and I recently experienced at Scenic Hill Vacations.  We stayed in a private cabin in the rollings hills of Texas located between Brenham and Round Top.   In addition to the beautiful location, peaceful accommodations, and luxurious outdoor jacuzzi tub, the cabin refrigerator was stocked with breakfast.  We found eggs, sausage, coffee, biscuits, orange juice, and a plate of home baked Pecan Pie Muffins waiting for us.  I'm not sure if it was the location at which I consumed these delightful little confections or if it was the flavorful muffins themselves, but either way they are an amazing treat worth remembering.  I was thrilled when the innkeeper emailed me the recipe.

When I made a batch of Pecan Pie Mini Muffins at home, the setting wasn't quite as romantic, the location wasn't nearly as tidy, and the company was a bit more rowdy.  The recipe, however, did not disappoint.  The five ingredients necessary for Pecan Pie Mini Muffins produce a sweet treat that is crispy around the edges and moist in the center.  The fresh pecans add a delicate crunch.  These muffins pair perfectly with a mug of hot coffee in the morning or a cup of hot tea in the afternoon.  

As I enjoyed my Pecan Pie Mini Muffin at home, I remembered sleeping late and chatting leisurely with my husband.  Then I recalled curling up in an adirondack chair with a stack of books, a cup of coffee, and a plate of muffins.  Food is made to enjoy and to remember!

Pecan Pie Mini Muffins

(adapted from Scenic Hill West Texas Pecan Pie Muffins)

Makes 3 dozen mini muffins.

1 cup light brown sugar, packed 
1 cup chopped pecans 
3 dozen whole pecans for garnish, optional
1/2 cup flour
12 Tablespoons (1 1/2 sticks) butter, melted
2 eggs 

  1. Preheat oven to 350 degrees.  Spray or grease and flour mini muffin pans. 
  2. Melt the butter and cool slightly.
  3. Whisk the butter and eggs together until combined.
  4. Add brown sugar, chopped pecans, and flour to butter and egg mixture.  Stir until just combined.
  5. Place about 1 tablespoon of batter into each muffin cup.
  6. Optional:  Top each unbaked muffin with 1 whole pecan.
  7. Bake for 18-20 minutes.


  1. They look delish! What a wonderful time, I love it when food ties to a memory and a moment!! (We've had a few of those right?) Also, love your new layout! Fresh! ~Chris Ann

  2. Yum Heidi! These look super good! And glad to hear about Scenic Hill. As I think I mentioned to you before, I went to high school in Brenham:)

  3. I have a very similar recipe from a mom in my class, and I made it for my kids' teachers at Christmas.....they were all clamoring for more! It's super duper yummy!!

  4. Kara, my recipe? These are so delicious... Great touch with the pecan on top. :)

  5. Yup. I can't find my recipe, but it's the same ingredients (maybe not the same amounts). They are sooooo good!

  6. Thank you all! Yes, I think they will be added to my teacher gift repertoire because they kept very well. Please note, however, that they do taste much better when leisurely enjoyed from the front porch of Scenic Hill!

  7. This look so good! And I love the aderondack chairs...which I have no idea how to spell!!! They're my favorite for lazy summer days of relaxation :)

  8. My recipe is Pheobie's recipe...and ALL the Keith teachers were clammoring for the recipe when I made them at Christmas. BTW: just made the chocolate mud cake--delicious!!

  9. I have a bag of pecans that I wasn't sure what I was going to do with, but now I know...thanks!