Pecan Pie Muffins

Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a standard muffin tin or a mini muffin tin with butter or non-stick spray (do not use paper liners, as the muffins may stick to them).
Mix Dry Ingredients: In a large bowl, whisk together the brown sugar, flour, salt, and chopped pecans.
Combine Wet Ingredients: In a separate smaller bowl, stir together the beaten eggs, melted butter, and vanilla extract.
Incorporate: Pour the wet ingredients into the dry nut mixture. Stir gently until just combined—do not overmix, as this can make the muffins tough.
Fill and Garnish: Spoon the batter into the prepared muffin cups, filling them about 2/3 full. Press a whole pecan half onto the top of each muffin for a decorative finish.
Bake: Bake for 20–25 minutes for standard muffins, or 12–15 minutes for mini muffins. They are done when the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool: Allow the muffins to cool in the pan for at least 10 minutes before carefully running a knife around the edges to remove them.

Chocolate Chip Pecan: Stir 1/2 cup of semi-sweet chocolate chips into the batter for a “Derby Pie” style flavor.
Bourbon Infused: Replace 1 tablespoon of the vanilla extract with high-quality bourbon for an adult, smoky depth.
Maple Glazed: Drizzle a simple mixture of maple syrup and powdered sugar over the muffins once they have cooled completely.

Service: These muffins are best served slightly warm, which keeps the center soft and gooey.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
Freezing: These freeze beautifully for up to 3 months. Thaw at room temperature and warm briefly in the oven or microwave before eating to restore the fresh-baked texture