Oh yes! Pecan Pie Muffins are like little bites of the classic dessert — sweet, nutty, and perfect for breakfast, brunch, or a treat with coffee ☕🥧.
Here’s a delicious, easy recipe:
Pecan Pie Muffins
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
Pecan Pie Topping
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 2 tbsp unsalted butter, melted
- 1 tbsp light corn syrup or honey
Instructions
- Preheat oven to 350°F / 175°C. Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients
- In another bowl, whisk together melted butter, milk, eggs, and vanilla.
- Combine
- Pour wet ingredients into dry ingredients and stir until just combined (don’t overmix).
- Prepare topping
- In a small bowl, mix chopped pecans, brown sugar, melted butter, and corn syrup.
- Assemble muffins
- Fill muffin cups about 2/3 full with batter.
- Spoon topping mixture evenly over each muffin.
- Bake
- Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let muffins cool 5–10 minutes in the pan, then transfer to a wire rack.
- Optional: drizzle with a little icing or extra corn syrup for shine.
Tips & Variations
- Mini muffins: Reduce baking time to 12–15 minutes for bite-sized treats.
- Extra gooey: Add 1–2 tbsp of caramel sauce on top before baking.
- Nut-free option: Substitute with chocolate chips or dried fruit if needed.
- Storage: Keep in an airtight container for 2–3 days, or freeze for up to a month.
If you want, I can also make a “one-bowl, no-mixer version” that’s faster and just as delicious — perfect if you want minimal cleanup.
Do you want me to do that?
