Preheat the oven to 350°F. Spread the pecans evenly on a baking sheet.

Place in the oven and bake for 10 minutes, or until slightly darkened.

While the pecans are baking, add the eggs to a mixing bowl.

Beat on low speed with a stand mixer or hand mixer for 1 minute.

Add the softened butter to the bowl and continue beating until combined.

Scrape down the sides of the bowl if needed.

Remove the pecans from the oven and roughly chop them into small pieces.

Set aside ¼ cup for later.

In a separate mixing bowl, combine the chopped pecans, flour, brown sugar, vanilla extract, and salt.

Using a wooden or rubber spatula, mix until well combined.

Add the flour mixture to the egg mixture and mix on medium speed until just combined. Do not overmix.

Line a muffin pan with muffin cups or generously butter the sides of the pan.

Scoop the batter into each muffin cup, filling them almost to the top.

Sprinkle the reserved pecans on top of each muffin.

Using the set aside pecans, sprinkle on top of each muffin.

Place the muffin pan in the 350°F preheated oven and bake for 15 to 20 minutes, or until the tops are golden brown and the muffins are mostly firm to the touch.

Remove from the oven and let cool for 10 minutes before removing the muffins from the pan.

Enjoy!