For the muffins
- 1 cup light brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 cup chopped pecans
- ⅔ cup (11 tablespoons) of butter, melted
- 2 eggs, beaten
- ½ teaspoon vanilla extract
For the Brown Sugar Caramel Sauce and Buttered Pecans
- 18 to 20 pecan halves
- 6 tablespoons butter, divided
- ¾ cup light brown sugar
- ¼ cup heavy cream or whole milk
- Preheat the oven to 350 degrees. Grease mini muffin pan or line with foil liners.
- In a large bowl, mix together sugar, flour, baking powder and chopped pecans.
- In another bowl, combine melted butter, beaten eggs, vanilla and stir into the brown sugar (dry ingredients) mixture. Mix with a wooden spoon just until moistened. (Don’t over stir)
- Spoon batter into the prepared muffin pan. Bake for 7 to 8 minutes or until a wooden toothpick inserted comes out clean.
- While the muffins are cooling, toast the pecans. In a large skillet, melt 2 tablespoons of butter with the pecan halves over low heat. Cook for about 2 minutes or until pecans are lightly toasted.
- To make the Brown Sugar Caramel Sauce, In a heavy saucepan, bring the remaining ¼ cup of butter, brown sugar and heavy cream to a boil and cook for 2 minutes. Remove from heat and drizzle over muffins and top with buttered pecan halves.
Do ahead/Freeze Tip: Muffins with keep up to 7 days in an airtight container and will freeze up to 2 months.
Recipe Note: These muffins are delicious with fresh fruit for breakfast. They freeze so well too. You can keep a batch frozen and on busy mornings, it’s a snap to pop a few in the microwave to warm.