Here’s a delicious Pecan Pie Muffins recipe that combines the sweet, nutty flavor of pecan pie with the ease of muffins. I’ve included clear steps so they come out moist and flavorful.
Ingredients
For the muffins:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup milk (any kind)
- 1 large egg
- 1 tsp vanilla extract
For the pecan pie topping/filling:
- ¾ cup chopped pecans
- ½ cup brown sugar
- 2 tbsp butter, melted
- 2 tbsp maple syrup (or light corn syrup)
- 1 tsp vanilla extract
Instructions
- Preheat oven:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly. - Make muffin batter:
- In a large bowl, mix flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, milk, egg, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Prepare pecan topping/filling:
- In a small bowl, combine chopped pecans, brown sugar, melted butter, maple syrup, and vanilla extract.
- Assemble muffins:
- Fill each muffin cup about 2/3 full with batter.
- Spoon a tablespoon of the pecan mixture on top of each muffin, gently pressing some into the batter.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin (away from the pecan topping) comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Optional glaze:
- Mix ¼ cup powdered sugar with 1 tsp milk and drizzle over cooled muffins for extra sweetness.
These muffins are best served warm. They taste like mini pecan pies in every bite, with a soft crumb and crunchy topping.
If you want, I can also give you a “gooey pecan pie center” version, where the middle is sticky like a true pecan pie. It’s a bit more decadent but insanely good.
Do you want me to give that version too?
