Ingredients:

  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup salted butter, melted
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C). Line your muffin tin with paper liners. Note: Skipping liners will result in the muffins tearing when you try to remove them.
  2. Melt the 0.5 cup salted butter in a medium bowl until it is liquid but not bubbling.
  3. Stir in the 1 cup packed brown sugar and 1 cup chopped pecans. Use a spatula to make sure the pecans are well coated.
  4. Whisk in the 2 large eggs and 1 tsp pure vanilla extract. Whisk until the mixture is glossy and smooth.
  5. Gently fold in the 0.5 cup all purpose flour and a pinch of sea salt. Note: Don't overmix; stop as soon as the white streaks of flour disappear.
  6. Fill the muffin liners about two thirds of the way full. They won't rise as much as a traditional muffin, so you don't need much headroom.
  7. Place in the center rack and bake for 20 minutes until the edges are golden and the tops have a dull, crackled appearance.
  8. Let them sit in the hot tin for exactly 5 minutes. This allows the center to firm up just enough to be handled.
  9. Move them to a wire rack to finish cooling. The shatter crust develops as the sugar cools and hardens.