Pecan Pie Muffins
Pecan Pie Muffins are a delightful blend of classic pecan pie flavors in a convenient, bite-sized muffin form. With a moist, rich center and a crunchy pecan topping, these muffins capture the essence of pecan pie but are quick and easy to make. Perfect for breakfast, brunch, dessert, or as a snack, these muffins are ideal for the holiday season or anytime you’re craving a sweet, nutty treat. With a simple ingredient list and minimal prep time, this recipe brings the delicious taste of pecan pie to your table in under 30 minutes.
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.