Oh these are dangerously good 😍 — all the flavor of pecan pie in a soft, bakery-style muffin.
🧁 Pecan Pie Muffins
🛒 Ingredients (makes 10–12 muffins)
- 1 cup chopped pecans
- 1 cup brown sugar (packed)
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
(Yes — no baking powder or baking soda needed!)
👩🍳 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease well.
2. Mix the Batter
In a large bowl, combine:
- Brown sugar
- Flour
- Salt
Add:
- Eggs
- Melted butter
- Vanilla
Stir until smooth.
Fold in:
- Chopped pecans
The batter will be thick and glossy — that’s perfect.
3. Fill & Bake
- Spoon batter into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, until:
- Tops are set
- Centers are slightly soft but not jiggly
4. Cool
- Let muffins cool in the pan for 10 minutes, then transfer to a rack.
- They’ll firm up as they cool — just like pecan pie!
✨ Tips & Variations
- Extra indulgent: Press a whole pecan on top before baking
- Mini muffins: Bake 12–15 minutes
- Maple twist: Replace 2 tbsp brown sugar with maple syrup
- Bourbon pecan: Add 1 tsp bourbon (optional 😉)
🍯 Texture & Flavor
- Crisp edges
- Gooey, pie-like center
- Deep caramel-pecan flavor
Perfect for holidays, brunch, or when you want a dessert that looks like a muffin but tastes like pie.
If you want, I can also share:
- Glazed pecan pie muffins
- Keto or gluten-free version
- Freezer-friendly storage tips
Just tell me! 🥧🧁
