Pecan Pie Muffins offer a delightful twist on a classic dessert, combining the rich flavors of pecan pie in a cozy muffin form. The sweet treats are perfect for breakfast or as a snack, and they’re surprisingly easy to make with just a few basic ingredients.
When making Pecan Pie Muffins, consider using gluten-free flour for a gluten-free version, or swap in mixed nuts if pecans are not your favorite. Make sure to check the freshness of your ingredients, especially the eggs and butter; fresh eggs will provide better structure. Also, keep an eye on allergies, as tree nuts can be a concern for some.
Muffins & Cupcakes
Pecan Pie Muffins Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/4 teaspoon salt
- 1 cup packed dark brown sugar
- 2 eggs
- 2/3 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup muffin pan to prevent sticking.
- In a medium bowl, whisk together 1/2 cup of all-purpose flour, 1 cup of chopped pecans, and 1/4 teaspoon of salt until well combined.
- In another medium bowl, whisk together 1 cup of packed dark brown sugar, 2 eggs, 2/3 cup of melted unsalted butter, and 1/2 teaspoon of vanilla extract until the mixture is smooth and well blended.
- Pour the egg mixture into the flour mixture and stir gently until just blended, being careful not to overmix; a few lumps are totally fine.
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full to allow for rising.
- Bake in the preheated oven for 22-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan on a wire rack for about 3 minutes, then carefully transfer them to the wire rack to cool completely.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: