The American Pie Council National Championships are about a month away and this year I get to be a judge! I can’t even tell you how excited I am for this honor. So I’m going to be doing some pie-related Pintestings this month leading up to the big event. My Pinterest page, Desserts – Pies/Tarts/Crostatas are all about pie related recipes. Go check it out for some inspiration. The first recipe I’m doing is this pin for Pecan Pie Muffins by Christy from The Girl Who Ate Everything.
Even though the recipe has the word muffin, don’t be fooled. These are just like little pecan pies but a whole lot easier. Personally, I like that they don’t have the corn syrup that pecan pies traditionally have. And instead of thinking of them as muffins, you can think of them as self-crusting. Let’s get baking.
There are just 5 ingredients and most of them are kitchen staples.
First mix the dry ingredients.
Toss them together until they’re evenly coated.
Next, mix the softened butter and the eggs.
It won’t look pretty – mine looked kind of like curdled milk. Don’t worry, it’s supposed to look this way and will smooth out once everything is mixed together.
Now stir in the dry ingredients JUST until mixed. See the bits of butter in the mixture? It’s okay to leave it like that.
NOTE: For the most part, muffins turn out best when they’re not over mixed. It’s better to leave a few lumps in the batter and have a tender crumb than to over mix the batter and have your muffins turn out like bricks.
According to Christy, you want to grease your muffin pan really well or your muffins will stick. I love to use the “Best Ever Pan Release” recipe by I Am Baker (you’ll find the recipe at the end of the recipe in the Pineapple Upside Down Bundt Cake post found here).
Fill the cups 2/3 full. The mixture made more than the mini muffin tin could hold so I made 6 regular-sized muffins, too.
Bake at 350 degrees until done; see the recipe for baking times.
The muffins easily pop out of the pan and into my mouth.
WARNING! These are incredibly addictive. If you’re not careful it’s easy to pop 4 or 6 of the mini bite-sized pecan pie muffins in your mouth before you realize it. (I have no idea if or how that happened.)
The Pintesting Results:
Overall Results: 4.7 Pins
Accuracy: These muffins have the taste and texture of pecan pie. In fact, the next time I have the urge to make a pecan pie I’m going to make these instead.They turned out just like Christy said they would. 5 Pins
Difficulty: These are very easy to make. Just five ingredients and, if you buy the pecans already chopped, the only prep work is to make sure your butter is softened. You don’t even need to use a mixer. 5 Pins
Time: According to the recipe, this should make 8 large or 16 mini muffins. When filling my muffin cups 2/3 full, I ended up with 24 mini muffins and 6 regular muffins. Since there were different baking times, I baked the different sized pans one after the other; 12 minutes for the minis and 14 minutes for the regulars. I also let the regular sized muffins rest in the pan for an extra 5 minutes to set after running a knife around the edge; they seemed just a bit soft. Total time was just over half an hour so I’m giving this 4 Pins.
Cost: Most of the ingredients are kitchen staples – all but the pecans. I don’t know if they’re not in season, but they seemed a bit pricey at more than $10.00. 4 Pins
Practicality: Not only are these an easier substitute for home-made pecan pie, but they’re quicker to make, too. They make a lot of the mini muffins, and the bite-sized treats are perfect for lunches or, don’t judge, dessert portion control. I’m guessing that they’ll freeze well, too (although I’ll have to confirm and let you know). 5 Pins