01 -
Preheat oven to 175°C and generously grease mini or regular muffin cups.
02 -
In a medium bowl, thoroughly mix together the brown sugar, flour, and chopped pecans.
03 -
In a separate bowl, beat the softened butter with the eggs until well blended.
04 -
Gently incorporate the dry ingredients with the wet mixture, stirring until just combined.
05 -
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
06 -
Bake for 12–13 minutes for mini muffins or 15–17 minutes for regular size muffins until golden and set.
07 -
Run a knife around the edge of each muffin to loosen and carefully lift out of the pan.