Here’s a delicious Pecan Pie Muffins recipe—sweet, nutty, and perfect for breakfast or a snack 🥧🧁
Pecan Pie Muffins
Makes 12 muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup brown sugar
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
Pecan Pie Filling
- ¾ cup brown sugar
- ¼ cup unsalted butter, melted
- ¼ cup heavy cream (or milk)
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup chopped pecans
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin pan with liners or grease well.
2. Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, and brown sugar.
3. Mix Wet Ingredients
- In a separate bowl, whisk melted butter, milk, eggs, and vanilla.
4. Combine
- Add wet ingredients to dry ingredients and stir until just combined (don’t overmix).
5. Make Pecan Pie Filling
- In a small bowl, combine brown sugar, melted butter, cream, vanilla, salt, and pecans.
6. Assemble Muffins
- Fill each muffin cup halfway with batter.
- Spoon a tablespoon of pecan pie filling into the center.
- Cover with remaining batter.
7. Bake
- Bake 20–25 minutes until muffins are golden and a toothpick inserted near the center comes out clean (some pecan filling may stick slightly—that’s okay).
8. Cool & Serve
- Let muffins cool 5–10 minutes in the pan, then transfer to a wire rack.
- Optional: drizzle with a little caramel or maple glaze for extra sweetness.
Tips
- Use toasted pecans for a richer, nuttier flavor.
- Don’t overfill the muffin cups—pecan filling can bubble over.
- Great served warm with butter or a drizzle of honey.
If you want, I can also give a mini version that’s done in 15 minutes in a mug—perfect if you just want one or two muffins quickly.
Do you want me to do that?
