For die-hard pecan-pie fans, these muffins are a pie-brownie hybrid. Infused with chocolate, a sticky, bite-size pecan pie is not only gooey, sweet, buttery and energy-packed, but perfect for both chocoholics and brownie-lovers.
Chocolate Pecan Pie Muffins (makes 18)
¾ cups light brown sugar
¼ cup granulated sugar
¾ cup light corn syrup
3 large eggs
1 Tbsp vanilla extract
2 Tbsp all-purpose flour
¼ tsp salt
4 Tbsp unsalted butter, melted
1 heaping cup semi-sweet chocolate chips, melted and cooled
1 ½ cups pecans, chopped
1. Prehead oven to 350 degrees. Grease muffin pans with cooking spray.
2. In a large mixing bowl, whisk the light brown sugar, granulated sugar, corn syrup, eggs, vanilla, flour and salt until smooth.
3. Whisk in the butter and chocolate.
4. Fold in the pecans.
5. Use an ice cream scoop to distribute batter evenly into each muffin cup.
6. Bake for 20 to 22 minutes.
7. Let muffins cool in pan and then transfer to refrigerator to chill.
8. Use a sharp knife to run around the edges of the muffins to remove them from the pan.
9. Serve cold.
Muffin Mama 
Phenomenal. You fixed something I missed in that comma situation. Gorgeous.
Just realized, if you want, you can delete a dash and write as separate words: die-hard pecan-pie-fans
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I made these exactly by the recipe. An I put them in the refrigerator. I could not get them out of the sprayed muffin tins. The top part came out but the gooey bottom stayed stuck in the tin. My husband says they were good but very very messy. I had to dig the bottom out with a spoon. The mixture was almost runnin. It was like it needed a bottom crust like part of the recipe was missing.
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Messy but good, oh no! Did you allow them to cool completely before putting in the refrigerator to chill? Then use a sharp knife to run around the edges before extracting? What kind of muffin pan did you use? I’ve baked this recipe countless times (generally on Thanksgiving) and have never encountered this problem.
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