Food & Cooking Recipes Breakfast & Brunch Recipes Pecan Pie Muffins Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 45 mins Yield: 12 The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie. Ingredients 1 ½ cups pecans, plus 12 intact halves or additional chopped nuts for tops 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon coarse salt 1 cup dark brown sugar 2 large eggs 12 tablespoons unsalted butter, melted and cooled ½ cup whole milk 1 teaspoon pure vanilla extract Fine sanding sugar, for sprinkling (optional) Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans. Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely. Mike Krautter Rate It PRINT