These pecan pie muffins taste just like mini pecan pies — gooey centers, crisp edges, and loaded with pecans. No crust needed!
🥧 Pecan Pie Muffins
Ingredients
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
Grease a 12-cup muffin tin very well (or use paper liners). - Mix dry ingredients:
In a bowl, stir together brown sugar, flour, salt, and chopped pecans. - Mix wet ingredients:
In another bowl, whisk eggs, melted butter, and vanilla. - Combine:
Stir wet ingredients into dry just until combined. Do not overmix. - Fill muffin cups about 3/4 full.
- Bake 18–22 minutes, until edges are golden and centers are set.
- Cool in the pan for 5–10 minutes, then carefully remove.
They’re gooey when warm and set more as they cool.
✨ Tips & Variations
- Add 1/2 cup chocolate chips for chocolate pecan pie muffins.
- Sprinkle a little flaky sea salt on top before baking.
- Serve warm with vanilla ice cream for dessert.
- Store airtight at room temp for 2 days or refrigerate up to 5 days.
If you’d like a mini-muffin version or one with a maple twist, I can give you that too!
