Imagine a dessert so irresistible that it combines the classic charm of pecan pie with the adorable convenience of mini muffins. These Pecan Pie Mini Muffins are not just a treat; they're a miniature explosion of flavor that will have your taste buds dancing and your guests begging for the recipe. Perfect for parties, potlucks, or those moments when you need a small but decadent sweet escape, these little gems pack all the rich, gooey goodness of traditional pecan pie into one perfectly portioned bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini muffins
Ingredients
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package (1 lb) refrigerated pie crusts
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup mini muffin tin with butter or non-stick cooking spray.
- Remove the refrigerated pie crusts from the package and allow them to sit at room temperature for 10-15 minutes to become pliable.
- Unroll the pie crusts and use a round cookie cutter or glass to cut out circles slightly larger than the mini muffin tin wells.
- Gently press the pie crust circles into each muffin well, ensuring they are evenly distributed and cover the bottom and sides.
- In a medium mixing bowl, whisk together the eggs, brown sugar, corn syrup, vanilla extract, and salt until smooth and well combined.
- Fold in the chopped pecans, stirring until they are evenly distributed throughout the mixture.
- Carefully pour the pecan filling into each pie crust-lined muffin well, filling each about 3/4 full to prevent overflow during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the filling is set and the crust edges are golden brown.
- Remove from the oven and let the mini muffins cool in the tin for 10 minutes to allow the filling to set completely.
- Carefully run a knife around the edges of each muffin to loosen, then gently remove them from the tin and transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Allow your refrigerated pie crusts to sit at room temperature for 10-15 minutes before using. This makes them more pliable and easier to work with.
- Grease is Your Friend: Make sure to thoroughly grease your mini muffin tin to ensure easy removal of the muffins after baking.
- Don't Overfill: Fill the pie crust wells only about 3/4 full to prevent overflow and messy baking.
- Watch the Edges: Keep an eye on the crust edges while baking. Golden brown is what you're aiming for, but avoid burning.
- Cooling is Crucial: Let the mini muffins cool in the tin for 10 minutes before removing. This helps the filling set properly and prevents breaking.
- Storage Tip: These mini muffins can be stored in an airtight container at room temperature for up to 3 days, making them perfect for make-ahead desserts.
- Serving Suggestion: Serve at room temperature for the best flavor and texture. A small scoop of vanilla ice cream on the side can elevate these mini muffins to a truly decadent dessert.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 35mg
