Ingredients
- 1 serving cooking spray
- ¼ cup honey
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chopped pecans
Why This Dish Is Worth Trying
Cooking Secrets
- Use fresh pecans for the best crunch and flavor.
- Check the muffins a few minutes before the suggested baking time to avoid overbaking.
Directions
Lightly heat your oven to 425°F (220°C) and give a 24-cup mini muffin tin a good spray with cooking spray. In a bowl, whisk together the butter, honey, eggs, and vanilla until everything is smooth and combined. In another bowl, mix the brown sugar, flour, baking powder, and salt. Make a little well in the center of the dry ingredients and pour in the wet mixture. Gently stir everything together until just combined—don’t overmix. Next, sprinkle half of the chopped pecans into the bottom of each muffin cup, then spoon the batter evenly over them until the cups are nearly full. Top each muffin with the remaining pecans. Pop the tin into the oven and bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for around 5 minutes before taking them out to enjoy.
