Recipe?

Shaun, I didn't have a sticking problem but then mine didn't look as decadently gooey as yours. I'll bet they still taste terrific.

Cathy

Non-stick tins? Oh well, put in ramekins, heat up and serve topped with ice cream - who cares about shape, LOL!

Uh Oh! I was planning to make these for T-Day. Are they tricky?

How about using foil muffin liners and spraying those with cooking spray? I find foil sticks less than paper liners.

Eating the crumbs is the privilege of the cook...

There's aluminum foil that nothing sticks to. It's called Reynolds Release. It would be a little bit tedious to line muffin pans with it, but it really works. I've used it for cakes and breads, with no greasing.

What recipe did you use? I haven't made them in several years, but I know I thought them fool proof. I use non -stick mini muffin tins. The recipe I have you MUST use butter, margarine will not work. Do NOT expect them to have the custardy (is that a word?) texture of pecan pie. I will dig up my recipe & post it a little later.
Rusty

Pecan Pie Muffins
1 cup light brown sugar, firmly packed
1/2 cup all-purpose
1 cup chopped pecans
2 eggs, beaten
2/3 cup melted butter
1 tsp. vanilla extract

Mix dry ingredients; add wet ingredients. Prepare a mini-muffin pan with a good coating of cooking spray. Spoon batter into muffin pan. Bake at 350 degrees for 15 minutes. Start testing after about 10; if firm to touch and slightly brown, remove from oven.

Thanks Cathy for posting that.

The last time I made these they stuck bad too but i was able to salvage a few of them. I wanted to make a bunch of them for Thanksgiving but omg I'm beat after wrestling with these guys!!

I used butter. I used a non stick pan and sprayed it with Pam. I even sprayed the paper liners with Pam and it still stuck. I bet the foil liners would work especially sprayed w/Pam.

The crumbs are delicious though *wink*

I thought about spreading it into a brownie pan, baking it and cutting them into squares. Betcha that would work.

In between making these, I did my Thanksgiving shopping, took the new kitty to the vet, picked up son from school, made a meatloaf, did a pedicure and just cleaned up the kitchen from dinner and baking.

I'm done for the night. I'm whooped now. Toopid muffins.

I've never tried this particular recipe, but when I've had sticking problems with other baked goods, one thing that's always helped is the baker's spray, the one that also contains flour. You might want to give that a try, too.

Wow Shaun! You are one busy woman. I don't know what you could do that you haven't already. Is the recipe that I posted the same that you used (I could have tweaked the one that you originally posted). Perhaps mine are too dry and that's why I didn't have the sticking problem.

Okay, I'm new to posting here, so I don't expect anyone to pay any attention to me. But here's my Tried & True recipe for the Mini Pecan Pie Muffins, which is very similiar to mustangs' recipe. Although I think the word "pie" in the title is a misnomer.

1 cup packed brown sugar (I always use the dark brown for these)
1/2 cup flour (all purpose)
1 1/4 cups chopped pecans
2/3 cup butter. NO SUBSTITUTES! Melted and slightly cooled.
2 eggs, beaten

In one bowl, combine brown sugar, flour & pecans.
In another bowl, beat together the eggs & melted butter.
Mix the wet with the dry ingredients just until moistened. Do not over mix.
Fill greased miniature muffin cups to the top. Bake at 350 degrees for 20 minutes.
Remove from tins IMMEDIATELY to cooling rack or paper towel.

Shaun, perhaps if you let them cool in the pans, that is why they stuck? ?
Rusty

Has anyone made that recipe successfully? looks to me like another 1/4 cup of flour would help a lot!

Sounds like a good point Linda.

Also, I was thinking, some of the other pics I've seen people post of them, they looked a bit darker. Could yours be a little underdone? I see the recipe that Rusty posted calls for 20 minutes. Now I'm tempted to try them to see what's up... lol. Probably good thing I don't have any mini muffin pans. Hm,, I do have a bunch of little steel fluted tins. Gotta say you have guts Shaun, you've really stuck it out with them.

ah, darn, I'd planned on making them for T-Day too :(
I hope the kinks are worked out before long because they really look tasty. I'd give them a whirl if I had more time this week but if Shaun has made them twice with similar results, well...

Rusty thank you so much for posting your recipe!!! I meant to post before, asking you to post it, so thank you. I've tried letting them cool in the pan, taking them out while hot.. no matter what they stick.

Here is the recipe I used:

Pecan Pie Muffins

1 cup light brown sugar, firmly packed
1/2 cup flour
1 cup chopped pecans
2 eggs, beaten
2/3 cup melted butter
1 tsp. vanilla extract

Mix dry ingredients; add wet ingredients. Prepare a mini-muffin pan with cooking spray. Spoon batter into muffin pan. Bake at 350 degrees for 20 minutes. Start testing after about 10 to 15 minutes; if firm to touch and slightly brown, remove from oven.

I baked them a full 20 minutes.

maureen_me that's an idea - I have some of that too Bakers Joy I think it's called.

Looks like the only difference in our recipes is the amount of pecans, & mine doesn't have any vanilla. I've baked them in both the non-stick pans, & in plain aluminum pans. Don't think I've ever had trouble with sticking. And I do use Baker's Joy in the pans.
Do you use an independent thermomenter in your oven to verify temperature? Or maybe just baking them a few minutes longer might help. I'm at a loss as to what the problem might be. But I will try to make time to make some tomorrow, just to check myself out!
Rusty

I used the same recipe as Shaun, and I don't recall any particular difficulty extracting them from their tins. I used shallow tart tins, sprayed with non-stick stuff. A flexible knife worked well to loosen and release them.

I made Shaun's recipe this weekend and they turned out great. I used Bakers Secret mini muffin pans sprayed liberally with Pam for Baking (with flour). I had no problems. DH liked them so much he asked me next time to make them into regular size muffins!

I'll have to try them again using the Pam w/flour.

I made these a couple of weeks (or more) ago and they stuck too but I was able to get a lot of them out but some were missing bottoms.

Yesterday? ALL of them stuck.

On another thread regarding these muffins sticking, someone said to let them cool completely before attempting to remove from pans.

When I made a batch of them I let them cool and they did not stick. Since I have only made one batch....not sure if the complete cooling was the reason or not. They are so delicious tho I will be making them again soon.

Good luck,

Sue

Shaun, you could use them to make a very decadent Bread Pudding. I've used spice cake, gingerbread and carrot muffins before. Serve with the caramel sauce.

Ann

I just made these muffins. I was a little worried so I bought the bakers joy spray and used that. When I took them out I ran a knife around the edge right away but it wasn't needed. I turned them out hot and nothing stuck at all. Actually they seemed a little greasy. I can't wait to taste one.

As Ann recommended--can you imagine bread pudding with these??

Joann, good for you. How have you held off tasting one??

OH yea on the bread pudding!

Hey you know what? I think I have figured out my problem with these muffins.

I've been overmixing the batter. I know with muffins only to mix until it's all incorporated and not more.

I've been using the kitchenaide and letting it SPIN AND SPIN. I've overmixed them. That's why they are so fall aparty. Is that a word?

Anyway, next time I'll just mix until it's all wet and then put into the muffin tins sprayed with Bakers Joy *just in case*

Well? What do you think? Is this the reason for them sticking and not holding together? Too much air put into the batter?

The recipe was a little vague. This is what I did. I mixed the eggs and vanilla on 3 for about 1 minute, poured in the cooled melted butter and mixed for a few more seconds. I had mixed the flour, sugar, and pecans by hand with a spoon in a separate bowl. I poured the egg mix over the dry and mixed it by hand until combined. I spooned it into the pan with the tablespoon that I mixed it with. They were not sunken it like the picture you posted, they puffed up a bit. So yeah, I would guess that the mixer could be the problem.