1. Preheat your oven to 350°F and generously grease a 12-cup muffin tin with nonstick cooking spray or Baker’s Joy to prevent sticking.
2. In a large mixing bowl, combine 1 cup packed brown sugar, 1/2 cup all-purpose flour, and 1 to 2 cups chopped pecans. Stir the dry ingredients together ensuring even coating of the sugar and flour.
3. In a separate bowl, mix 3/4 cup softened or melted butter, 2 beaten large eggs, and an optional splash of vanilla extract. Gently whisk until well combined.
4. Pour the wet ingredients into the bowl with the dry mixture. Using a spatula or wooden spoon, mix just until combined, avoiding overmixing to prevent dense muffins.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds to almost full for proper rising without spilling over.
6. Place the muffin tin in the preheated oven and bake for 15 to 25 minutes, depending on muffin size. Regular muffins typically fall within this range, while mini muffins may need 5 minutes less.
7. Check doneness by inserting a toothpick into the center of a muffin— it should come out with a few moist crumbs for the perfect gooey center.
8. Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes.
9. Use a butter knife to gently loosen the edges of the muffins before transferring them to a wire rack to cool completely.
10. Serve your pecan pie muffins warm or at room temperature and enjoy!