Here’s a sweet, nutty twist on classic pecan pie—Pecan Pie Muffins—perfect for breakfast, snacks, or dessert:
Pecan Pie Muffins (Makes 12)
Ingredients:
For the muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
For the pecan topping/filling:
- ½ cup brown sugar, packed
- ½ cup chopped pecans
- 3 tbsp unsalted butter, melted
- 2 tbsp corn syrup (or honey)
- 1 tsp vanilla extract
Instructions:
- Preheat oven:
- 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare muffin batter:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix melted butter, milk, eggs, and vanilla.
- Add wet ingredients to dry ingredients and stir until just combined.
- Prepare pecan topping:
- In a small bowl, combine brown sugar, chopped pecans, melted butter, corn syrup, and vanilla.
- Assemble muffins:
- Fill each muffin cup about halfway with batter.
- Spoon a generous teaspoon of the pecan mixture on top of each muffin.
- Lightly swirl with a knife if desired.
- Bake:
- Bake 18–22 minutes until a toothpick inserted in the muffin (not the topping) comes out clean.
- Let muffins cool in the pan 5 minutes, then transfer to a wire rack.
- Serve:
- Enjoy warm or at room temperature. Optional: drizzle with a little maple glaze or honey for extra sweetness.
Tips:
- For gooier “pecan pie” texture, gently press some topping into the batter before baking.
- You can substitute half the milk with cream for richer muffins.
I can also give a mini pecan pie muffin version with caramel drizzle that’s perfect for parties or holiday treats.
Do you want me to share that version?
