Equipment
mini muffin pan
Ingredients
- ½ cup salted butter, melted (1 stick)
- 2 large eggs
- ¾ cup packed golden brown sugar
- 1 tablespoon dark corn syrup
- ½ cup all-purpose flour
- 1 ¼ cup chopped pecans, divided
Instructions
- Preheat the oven to 350 Farenheit degrees. Grease a mini muffin pan with non-stick cooking spray or line with paper liners. Set aside for now.
- In a large bowl, beat together the melted butter and eggs for about 15 seconds, until the mixture is light and airy.
- Add the sugar, flour and corn syrup to the bowl, and stir to combine. Then, add 1 cup chopped pecans and mix.
- Divide the batter into the prepared muffin pan, filling each space to the top.
- Bake for 13-15 minutes, until a toothpickcomes out clean when inserted in the center.
- Remove the mini muffins from the pan and move to a wire rack to cool.
Notes
- I recommend using paper liners for the muffins over spraying the pan with non-stick spray. The muffin tops will spread slightly more without a liner, and the outsides of the muffins will be firmer and darker since they're in direct contact with the pan.
- Eggs are the only leavening agent in this recipe, so making sure to beat them well is important to getting a well-risen muffin. As you whisk together the butter and eggs, you're incorporating air into the batter. I suggest whisking them together for about 15-30 seconds.
- Pop the muffins out of the pan using a butter knife if you don't use paper liners or it's too hot to do so with your fingers.
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.
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