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Pecan Pie Muffins

Posted on March 23, 2026 by Admin

Here’s a delicious recipe for Pecan Pie Muffins—sweet, nutty, and perfect for breakfast or dessert. They capture the flavor of classic pecan pie in a portable muffin form!


Ingredients (Makes 12 muffins)

For the Muffins:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup milk
  • 1 tsp vanilla extract
  • ½ cup chopped pecans

For the Pecan Pie Filling:

  • ½ cup brown sugar, packed
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract
  • ½ cup chopped pecans

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Make Muffin Batter:
    • In a bowl, whisk together flour, baking powder, baking soda, and salt.
    • In another bowl, combine melted butter, brown sugar, eggs, milk, and vanilla until smooth.
    • Gently fold the wet ingredients into the dry ingredients, then fold in ½ cup chopped pecans.
  3. Prepare Pecan Pie Filling:
    In a small bowl, whisk together brown sugar, melted butter, egg, heavy cream, and vanilla. Stir in ½ cup chopped pecans.
  4. Assemble Muffins:
    • Spoon about 2/3 of the muffin batter into each muffin cup.
    • Add 1–2 teaspoons of the pecan pie filling on top of each.
    • Spoon the remaining batter over the filling to cover.
  5. Bake:
    Bake for 20–25 minutes, or until a toothpick inserted into the muffin comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
  6. Serve:
    Enjoy warm or at room temperature. Optional: drizzle with a little caramel or maple syrup for extra sweetness.

💡 Tips:

  • Toasting the pecans lightly before adding them enhances their flavor.
  • For a gooier muffin, don’t cover the pecan filling completely with batter—let a little peek through on top.
  • These can be stored in an airtight container for 2–3 days or frozen for up to a month.

If you want, I can also give a mini muffin version that makes bite-sized treats—perfect for parties or snacks. Do you want me to make that version too?

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