Ingredients:

  • 1 cup (200g) Dark Brown Sugar, packed
  • 0.5 cup (65g) All-purpose flour
  • 0.5 cup (113g) Unsalted butter, melted and slightly cooled
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 0.5 tsp Sea salt
  • 1.5 cups (150g) Chopped pecans, toasted
  • 0.5 cup (60g) Toffee bits

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with butter or non-stick spray.
  2. Toast the chopped pecans in a dry pan for 3-5 minutes until they become nutty and aromatic.
  3. In a large mixing bowl, whisk together the melted unsalted butter and dark brown sugar until the mixture is smooth.
  4. Add the eggs one at a time, whisking vigorously after each addition to create a stable emulsion. Stir in the vanilla extract and sea salt.
  5. Sift the all-purpose flour over the wet mixture. Use a silicone spatula to gently fold the flour in until just combined, being careful not to overmix.
  6. Fold in the toasted pecans and optional toffee bits.
  7. Divide the batter evenly among the 12 muffin cups. The batter will be thinner than standard muffin batter.
  8. Bake for 18–20 minutes. Remove from the oven when the edges are firm and mahogany-colored, but the centers still have a slight jiggle.