Chocolate Pecan Pie Muffins. Sound delectable don’t they? Trust me when I say they were. The funny part about the whole process is that I wasn’t actually trying to bake muffins. My intended end goal was a personal pecan pie that you could eat in one sitting which, when putting fork to mouth, honestly sounds equally as delectable. Wouldn’t you agree? Perhaps with a dollop of fresh whipped cream on the top. Or a small scoop of vanilla bean ice cream placed neatly next to it. Oh how I love my sweet treats.
With visions of pecan pie running through my head in glorious stomach grumbling fashion while they baked, you can imagine my surprise when I pulled them out and saw the culinary result. I had to do a double take… and then I had to eat one right then and there to see just exactly what I was dealing with. It turns out that my unintended consequence was even better than I imagined. The gingersnap cookie crust became the flour for the muffin and added a subtle pop to the flavor that made it hard to stop eating. And then there were the nuts and chocolate chips. Honestly, I couldn’t get over how perfectly they sat at the top of my newly created sweet treat, begging me to take just one more bite. I’ll tell you what, when pecan pie muffins are involved, I’ll take an unintended consequence any day of the week.
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