cupcake liners, since these muffins are naturally sticky like pecan pie filling. In a medium bowl, mix the brown sugar, flour, and chopped pecans until combined.
In another bowl, whisk the eggs and melted butter together. Pour the wet ingredients into the dry mixture and stir until combined. The batter will be thick and sticky — that’s exactly how it should be.
Divide the batter into the muffin cups, filling each one about two-thirds full. Bake for 18–22 minutes, until the tops are golden and set. Let them cool in the
Pecan Pie Muffins
