Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, combine the brown sugar, flour, and chopped pecans. Mix well and set aside.
In a large bowl, beat the softened butter and eggs together until smooth. Add the vanilla extract and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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