Pecan Pie Muffins

Pecan pie muffins are the perfect blend of a classic pecan pie and a soft, moist muffin. These treats are incredibly simple to make and pack all the rich, buttery, and nutty flavors you adore in a pecan pie, but in a portable, easy-to-eat muffin form. Perfect for breakfast, snacks, or dessert, they’re sure to be a hit with everyone.

Why You’ll Love This Recipe

• Combines the flavors of pecan pie with the ease of muffins.
• Quick and straightforward preparation.
• Great for breakfast, brunch, or a grab-and-go treat.
• Minimal ingredients required—yet maximum flavor!
• Perfectly moist with a delightful crunch from pecans.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Brown sugar
• Chopped pecans
• Eggs
• Unsalted butter

Directions

1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
2. In a large bowl, combine the flour, brown sugar, and chopped pecans. Mix well.
3. In a separate bowl, whisk the eggs and melted butter together.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Makes about 12 muffins.
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes

Variations

• Add chocolate chips: For a sweeter treat, fold in ½ cup of chocolate chips into the batter.
• Use different nuts: Swap pecans for walnuts or almonds for a unique twist.
• Cinnamon spice: Add 1 teaspoon of cinnamon for a warm, spiced flavor.
• Gluten-free: Substitute the all-purpose flour with a gluten-free baking mix.
• Maple flavor: Drizzle maple syrup over the muffins for an extra layer of sweetness.

Storage/Reheating

• Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months.
• Reheating: Thaw frozen muffins overnight in the fridge and warm them in the microwave for 15-20 seconds or in an oven preheated to 300°F (150°C) for 5-10 minutes.

FAQs

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.

Can I use salted butter?

Yes, but reduce the added salt in the recipe or omit it altogether.

Can I make mini muffins?

Absolutely! Adjust the baking time to 10-15 minutes, keeping an eye on them.

What if I don’t have brown sugar?

You can substitute brown sugar with granulated sugar and a tablespoon of molasses.

Can I make these muffins vegan?

You can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and vegan butter as substitutes.

How do I prevent the muffins from sticking to the pan?

Ensure you grease the muffin tin well or use parchment paper liners.

Can I double the recipe?

Yes, simply double the ingredients and bake in batches if necessary.

Can I add a topping?

Certainly! A streusel topping or a light drizzle of glaze works wonderfully.

Why did my muffins sink in the middle?

Overmixing the batter or opening the oven door too early can cause sinking. Be gentle and patient.

Can I use whole pecans instead of chopped?

Chopped pecans work best as they distribute more evenly, but whole pecans can be used for decoration on top.

Conclusion

Pecan pie muffins are an indulgent yet easy treat that bring the nostalgic taste of pecan pie into a new, convenient form. Whether you’re hosting a brunch or looking for a comforting snack, these muffins are sure to impress. Try them warm out of the oven for the ultimate experience!

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