Directions:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, combine the brown sugar, flour, and chopped pecans. Mix well and set aside.
- In a large bowl, beat the softened butter and eggs together until smooth. Add the vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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