@cowgrl4life: Ingredients: 1 cup packed light brown sugar 1/2 cup all-purpose flour 2 cups chopped pecans 2/3 cup butter, softened 2 eggs, beaten Directions: Preheat your oven to 350°F (175°C). Generously grease mini or regular muffin cups. Prepare Dry Ingredients: In a medium bowl, stir together the brown sugar, flour, and chopped pecans. Mix Wet Ingredients: In a separate bowl, beat together the softened butter and beaten eggs until well combined. Combine Mixtures: Stir the dry ingredients into the wet ingredients just until combined. Avoid over-mixing. Fill Muffin Cups: Spoon the batter into the muffin cups, filling them about 2/3 full. Bake: Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins, until golden brown. Cool and Serve: Run a knife around the edge of each muffin to release it from the pan. Let them cool slightly before serving. Notes: Grease the muffin cups well to ensure the muffins come out easily. For a gooey pecan pie center, slightly under-bake the muffins. Serve warm for the best flavor experience.

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