Prepare the Oven and Muffin Tin
Begin by preheating the oven to 350°F (175°C). Grease and flour 18 mini muffin cups or line them with paper liners. Proper preparation of the pan will ensure that the muffins release cleanly after baking.
Combine the Dry Ingredients
In a medium bowl, mix the light brown sugar, flour, and chopped pecans thoroughly. Coating the pecans in the dry ingredients helps distribute the nuts evenly throughout the batter and prevents clumping.
Mix the Wet Ingredients
In a separate bowl, beat the softened butter and eggs together until smooth and fully combined. This mixture should have a creamy texture, ensuring an even consistency in the final batter.
Incorporate Wet and Dry Ingredients
Gently stir the butter and egg mixture into the bowl of dry ingredients, mixing until just combined. Avoid overmixing, as this can lead to denser muffins. The batter should appear slightly lumpy but evenly mixed.
Fill the Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This will allow the muffins to rise without overflowing, creating a crisp, golden top.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
To make these muffins gluten-free, simply replace the all-purpose flour with a gluten-free baking blend that substitutes one-to-one for regular flour. This will retain the muffins’ tender, light texture while making them suitable for gluten-free diets.
