Here’s a delicious Pecan Pie Muffins recipe 🧁🥧—all the rich, nutty flavor of pecan pie in a portable muffin form.
Pecan Pie Muffins
Ingredients (Makes 12 muffins)
Muffin Base
- 1½ cups all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
Pecan Pie Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup melted butter
- 2 tbsp maple syrup or corn syrup
Instructions
- Preheat oven
- 350°F (175°C).
- Grease a 12-cup muffin tin or line with paper liners.
- Make muffin batter
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, milk, and vanilla.
- Combine wet and dry ingredients, mixing until just incorporated (don’t overmix).
- Prepare pecan topping
- In a small bowl, mix chopped pecans, brown sugar, melted butter, and syrup.
- Assemble muffins
- Fill muffin cups 2/3 full with batter.
- Spoon pecan mixture evenly on top of each muffin.
- Bake
- Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the tin 5 minutes, then transfer to a wire rack.
- Serve
- Enjoy warm or at room temperature. Optionally drizzle with extra maple syrup or a light glaze.
Tips & Variations
- Chewy topping: Add a sprinkle of oats or a drizzle of caramel.
- Mini muffins: Bake for 12–15 minutes for bite-size treats.
- Make-ahead: Keep in an airtight container for 2–3 days; freeze for up to a month.
- Extra flavor: Add a pinch of cinnamon or nutmeg to the batter.
If you want, I can also give a single-bowl shortcut version that’s faster but just as rich and nutty.
