Preheat your oven to 350°F (175°C). Grease your muffin cups generously to prevent sticking.

In a medium bowl, mix together the brown sugar, flour, and chopped pecans. Make sure the pecans are evenly distributed for a consistent taste.

In a separate bowl, beat the softened butter and eggs together. Stir in the dry ingredients until just combined. Be careful not to overmix, as this can make your muffins tough.

Spoon the batter into the muffin cups, filling them about 2/3 full. This allows room for the muffins to rise!

Bake mini muffins for 12-13 minutes or regular size muffins for 15-17 minutes. Keep an eye on them to avoid overbaking.

After baking, run a knife around the edge of each muffin to loosen it, then pop them out of the cups. Allow them to cool for a few minutes before enjoying.