Preheat oven to 350 degrees F. Spray a 24-count mini-muffin pan with non- stick spray.

In a medium bowl, cream together the butter and cream cheese with a hand mixer. Add the flour and mix until well blended. Cover and refrigerate for 30 minutes.

Divide dough into 24 even pieces (using a scoop makes this easier) and, using a small wooden tart tamper, press dough into the bottoms and sides of prepared muffin pan. If you don’t have a tart tamper, you can use your fingers to press the dough into the cups. Dough should reach the top of the cups. Evenly divide 1⁄2 of the chopped pecans between the muffin cups and set aside.

In a large mixing bowl, whisk together the melted butter, egg, vanilla, and salt. Add brown sugar and 1⁄2 of the remaining pecans and mix until blended and smooth. Using a small scoop, fill each cup evenly to about 3⁄4 full and sprinkle the last of the remaining chopped pecans evenly among the cups. Bake for 20–25 minutes or until center is almost set. Remove from oven and cool completely in the pan on a wire rack.

BELINDA SMITH-SULLIVAN is a chef, food writer, spice blends entrepreneur, and commercially rated pilot. She has a culinary arts degree from Johnson & Wales University and writes a monthly column for South Carolina Living. She also is featured on South Carolina Living’s website with monthly how-to videos. Chef Belinda is the author of Just Peachy and Let’s Brunch cookbooks and is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier. She lives in Trenton, South Carolina.

Recipe and photo reprinted with permission from

Southern Sugar by Belinda Smith-Sullivan

Gibb Smith/September 2021