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Looking down at a pecan pie muffin with a glossy brown top and pecan halves arranged in a circular pattern.

Pecan Pie Muffins

Buttery pecan pie muffins with brown sugar and pecans, ready in 30 minutes. 12 servings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 270 kcal

Ingredients
  

  • 1 cup chopped pecans 120 g
  • 1 cup packed brown sugar 220 g
  • 1/2 cup all-purpose flour 60 g
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsalted butter, melted 113 g
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat Oven and Grease:

    Heat oven to 350°F (175°C). Thoroughly grease a 12-cup muffin tin or line with parchment liners; these muffins are prone to sticking.

  • Mix Dry Ingredients:

    In a large bowl, combine chopped pecans, brown sugar, flour, and salt until well blended.

  • Whisk Wet Ingredients:

    In another bowl, lightly beat eggs. Whisk in melted butter and vanilla until homogeneous.

  • Combine Wet and Dry:

    Add wet mixture to dry mixture. Fold gently until just incorporated; avoid overmixing. Batter will be thick.

  • Fill Muffin Cups:

    Spoon batter into muffin cups, filling each about 2/3 full.

  • Bake Until Golden:

    Bake 18–22 minutes until tops are golden brown and a toothpick inserted yields moist crumbs (gooey interior is fine).

  • Cool and Serve:

    Cool muffins in pan for 5 minutes, then carefully move to a wire rack. Serve warm or at room temperature.
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