Pecan Pie Muffins
If you love the rich, sweet flavor of pecan pie, these Pecan Pie Muffins are a must-try! They combine the gooey center of a pecan pie with the soft, fluffy texture of a muffin, making them a delightful dessert or snack. With only a few ingredients and simple steps, you can enjoy these delicious, bite-sized treats any time. They’re perfect for gatherings, brunch, or a quick, indulgent treat.
These Pecan Pie Muffins are ideal for anyone who wants the delicious taste of pecan pie in an easy, grab-and-go form. With a moist, gooey center and crispy pecan-studded exterior, they’re both easy to make and hard to resist. They’re a hit with adults and kids alike and are a great option for special occasions or cozy weekend baking.
Essential Equipment
To make these pecan pie muffins, you’ll need:
- Muffin Tin: Use either a mini or regular muffin tin.
- Mixing Bowls: For combining dry and wet ingredients.
- Whisk and Spatula: To mix ingredients evenly.
- Nonstick Spray or Butter: Grease the muffin tin well to prevent sticking.
Ingredients for Pecan Pie Muffins
Here’s everything you need to make these Pecan Pie Muffins:
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softened
- 2 eggs, beaten
How to Make Pecan Pie Muffins
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
Step 2: Grease the Muffin Tin
Generously grease a mini or regular muffin tin to prevent sticking, as the high sugar content in these muffins can make them stick.
Step 3: Mix Dry Ingredients
In a medium bowl, combine the light brown sugar, all-purpose flour, and chopped pecans. Stir until everything is evenly distributed.
Step 4: Mix Wet Ingredients
In a separate bowl, beat the softened butter with the eggs until smooth and well combined.
Step 5: Combine Wet and Dry Mixtures
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid over-mixing to keep the muffins light and airy.
Step 6: Fill the Muffin Cups
Spoon the batter into the greased muffin cups, filling each about 2/3 full to allow room for rising.
Step 7: Bake
Bake in the preheated oven for 12-13 minutes for mini muffins, or 15-17 minutes for regular-sized muffins. They’re done when set and lightly golden.
Step 8: Cool and Serve
Run a knife around each muffin to loosen them from the pan, then allow them to cool slightly before removing. Serve warm for the best gooey texture.
Serving Suggestions
These pecan pie muffins are delicious on their own, but for an extra treat:
- Serve Pecan Pie Muffins with a dollop of whipped cream or a scoop of vanilla ice cream.
- Add them to a brunch spread or enjoy as a dessert after dinner.
FAQs About Pecan Pie Muffins
1. How should I store pecan pie muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them or freeze for up to a month.
2. Can I make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
3. Can I make them without eggs?
You can try substituting each egg with 1/4 cup unsweetened applesauce for a similar texture.
4. Do I need to use softened butter?
Yes, softened butter mixes more easily with the eggs and helps create a smooth batter.
5. How do I prevent sticking?
Grease the muffin tin generously, or use nonstick spray, to prevent sticking due to the sugar content.
These Pecan Pie Muffins bring the flavors of classic pecan pie into a simple, handheld muffin form that’s as easy to make as it is to eat. Enjoy them warm, and watch them disappear as soon as they hit the table!ake and offer a delicious twist for any meal or gathering. Enjoy these crispy bites with family and friends!
Pecan Pie Muffins
Equipment
- Muffin tin
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk or fork
- Baking cups or cooking spray
Ingredients
- 1 cup chopped pecans
- 1 cup light brown sugar packed
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup 1 stick unsalted butter, melted and cooled
- 2 large eggs room temperature
- 1 tsp vanilla extract
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with baking cups or spray with non-stick cooking spray.
- Prepare the Dry Ingredients
- In a mixing bowl, combine the chopped pecans, brown sugar, flour, baking powder, and salt. Stir to mix evenly.
- Combine the Wet Ingredients
- In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
- Mix the Batter
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be thick.
- Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake the Muffins
- Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.
Video
Notes
- For a deeper flavor, toast the pecans lightly in a dry skillet before adding them to the batter.
- Add a sprinkle of sea salt on top of each muffin before baking for a sweet-salty twist.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- These muffins can also be frozen for up to a month; simply reheat them in the microwave or oven to enjoy later.
