Preheat & Prepare Tin: Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick baking spray with flour, or line with parchment paper muffin liners. (Pro tip: Greasing the tin directly gives crispier caramelized outer edges!).

Whisk Dry Ingredients: In a large mixing bowl, whisk together the firmly packed dark brown sugar, all-purpose flour, and flaky sea salt. Break up any brown sugar lumps with a fork to ensure an even texture.

Toast & Fold Pecans: Stir the finely chopped pecans into the dry ingredients, ensuring the nuts are evenly distributed and coated in flour.

Add Wet Ingredients: In a separate small bowl or measuring cup, whisk together the melted cooled butter, beaten eggs, and pure vanilla extract. Pour into the dry ingredients.

Mix Until Just Combined: Using a wooden spoon or silicone spatula, stir until the ingredients are just combined and no dry flour streaks remain. Do not overmix—the batter should be thick, glossy, and rich.

Portion into Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each approximately 2/3 full. Press an extra pecan half or a pinch of chopped pecans onto the top of each muffin for a bakery-worthy presentation.

Bake to Golden Perfection: Bake at 350°F (175°C) for 18 to 20 minutes, until the muffin tops are set, golden brown, and slightly cracked around the edges. A toothpick inserted into the center should come out with a few moist crumbs (do not overbake, or you will lose the gooey custard center!).

Cool & Enjoy: Allow the muffins to cool in the pan for 10 minutes. Run a thin butter knife or offset spatula around the edges to release them, then transfer to a wire cooling rack. Serve warm with butter or a drizzle of pure maple syrup!