Ingredients
(Makes 18 mini muffins or 9 standard muffins)
The Pecan Heart:
• 1 cup (100g) pecan halves, toasted and chopped (toast 8 mins at 350°F for deeper flavor)
• ½ cup (170g) pure maple syrup or light corn syrup (maple adds nuance; corn syrup ensures classic goo)
• ¼ cup (60ml) heavy cream or whole milk
• 1 large egg yolk (for extra-rich filling)
• 1 tsp pure vanilla extract
• 1 tbsp bourbon or dark rum (optional but recommended—evaporates while baking, leaving warmth)
• Pinch of flaky sea salt (enhances sweetness—don't skip)
The Butter Crumb Base:
• 1 cup (226g) unsalted butter, softened
• 1 cup (220g) packed light brown sugar
• 2 large eggs, room temperature
• 1½ cups (190g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp fine sea salt
For Finishing:
• 2 tbsp turbinado sugar (for crackly tops)
• Flaky sea salt flakes (tiny sprinkle after baking—trust me)
Instructions
1. Toast the soul of the muffin
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet; toast 8–10 minutes until fragrant. Cool completely before chopping—warm nuts make filling greasy.
2. Build the pecan filling
In a small bowl, whisk maple/corn syrup, cream, egg yolk, vanilla, bourbon (if using), and salt until smooth. Stir in cooled chopped pecans. Set aside—this thickens as it sits.
3. Cream the base with care
In a stand mixer fitted with paddle attachment, beat softened butter and brown sugar 3–4 minutes until pale and fluffy. Add eggs one at a time, mixing well after each. Scrape bowl.
4. Fold in dry ingredients
Whisk flour, baking powder, and salt in a separate bowl. Add to butter mixture on low speed until just combined—do not overmix. Batter will be thick.
5. Layer with intention
→ For mini muffins: Grease 18-cup mini muffin tin (paper liners cause sticking—use butter + flour).
→ Fill each cup ⅓ full with batter.
→ Spoon 1½ tsp pecan filling into center of each (it will sink as it bakes—this is good).
→ Top with remaining batter to fill cups ¾ full.
→ Sprinkle turbinado sugar over tops.
6. Bake to golden perfection
Bake 18–22 minutes (mini) or 22–26 minutes (standard) until:
✓ Tops spring back when lightly pressed
✓ Edges are deeply golden with caramelized drips
✓ Centers appear slightly soft (they'll set as they cool)
7. Cool with patience
Rest muffins in pan 10 minutes—critical for structure. Then run a thin knife around edges and transfer to wire rack. While still warm, sprinkle with flaky salt.
Frequently Asked Questions
Q: Can I skip the bourbon?
A: Yes—but add 1 tsp extra vanilla + ½ tsp instant espresso powder to deepen flavor without alcohol.
Q: My filling bubbled over! Is that bad?
A: No—it's ideal. Those caramelized edges are the best part. To minimize mess: place a baking sheet on the rack below to catch drips.
Q: Can I make these gluten-free?
A: Yes—swap flour for 1:1 GF baking blend (like King Arthur). Texture will be slightly denser but still delicious.
Q: How do I store/reheat?
A: Room temp 2 days (covered) or freeze 3 months. Reheat frozen muffins 20 seconds in microwave + 5 minutes in 350°F oven for crisp edges.
Allergy Information
• Contains: Dairy (butter, cream), Eggs, Wheat, Tree Nuts (pecans)
• Soy-free (verify butter brand)
• Gluten-free option: See FAQ above
• Nut-free alternative: Substitute toasted sunflower seeds + ½ tsp maple extract (flavor will differ)
Always check labels for cross-contamination in facilities.
Nutrition Facts (per mini muffin)
Calories: 185 • Protein: 2g • Fat: 12g (Sat: 6g) • Carbs: 20g • Fiber: 1g • Sugar: 14g • Sodium: 85mg
Rich in Manganese, Copper, and B Vitamins
There's magic in translation—taking something sacred (a grandmother's pie) and reimagining it without losing its soul. These muffins aren't a shortcut. They're an invitation: to savor pecan pie's essence without the ceremony. To hand one to a neighbor on a Tuesday. To tuck one in a lunchbox as a surprise. To remember that joy doesn't require a special occasion—it just requires butter, pecans, and the courage to bake something beautiful on an ordinary afternoon.
And that flaky salt on top? It's not just seasoning. It's the quiet reminder that the best desserts balance sweet with soul—just like the best moments in life.
One last whisper: Serve warm with a dollop of barely-sweetened whipped cream. Not because it needs it—but because you deserve the full experience
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