Pecan Pie Muffins 🥧🧁
These mini pecan pie muffins are buttery, caramelized, and packed with crunchy pecans—all the flavor of pecan pie in bite-sized form! Perfect for breakfast, brunch, or holiday baking.
Ingredients (Makes 12 muffins)
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1 cup packed brown sugar
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½ cup all-purpose flour
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1 cup chopped pecans (plus 12 whole pecans for topping)
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⅔ cup unsalted butter, melted
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2 large eggs, lightly beaten
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1 tsp vanilla extract
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¼ tsp salt
(Optional: 1 tbsp bourbon or maple syrup for extra depth!)
Instructions
1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin tin with paper liners or grease well.
2. Mix Dry Ingredients
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In a bowl, whisk brown sugar, flour, chopped pecans, and salt.
3. Add Wet Ingredients
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Stir in melted butter, eggs, and vanilla until just combined (don’t overmix).
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(Optional: Add bourbon or maple syrup here.)
4. Bake
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Divide batter evenly into muffin cups (they’ll be about ¾ full).
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Press 1 whole pecan onto each muffin’s center.
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Bake 18–22 minutes until edges are golden and centers are set.
5. Cool & Serve
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Let cool 5 minutes in the pan, then transfer to a rack.
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Enjoy warm or at room temperature!
Tips & Variations
🔸 Extra gooey: Underbake slightly (~18 mins) for a softer center.
🔸 Gluten-free: Swap flour for a 1:1 GF blend.
🔸 Storage: Keep in an airtight container for 3 days or freeze for up to 1 month.
These taste like mini pecan pies—no fork needed! 😍
Want a chocolate chip version? Fold in ½ cup chocolate chips before baking! 🍫