Description
Pecan Pie Muffins are a cozy, gooey twist on classic pecan pie, baked into soft, sweet muffins with a crunchy top and nutty center. They’re quick to make and perfect for breakfast, dessert, or snacking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, then mix in melted butter and vanilla extract.
- Pour wet ingredients into dry ingredients and stir just until combined.
- Fold in chopped pecans without overmixing.
- Divide batter evenly into muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick comes out clean and tops are golden.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Top with extra chopped pecans and brown sugar before baking for crunch.
- Add cinnamon or nutmeg for warm spice flavor.
- Mix in mini chocolate chips for a dessert-style muffin.
- Use whole wheat flour for a heartier texture.
- Spray paper liners to prevent sticking—these muffins can be tacky.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 17g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
