Pecan Pie Muffins
Why Make This Recipe
Pecan Pie Muffins are a delightful twist on the classic pecan pie. They capture the rich, sweet, and nutty flavors of the traditional dessert but in a convenient and portable muffin form. These muffins are perfect for breakfast, snacks, or even dessert. They are easy to make, fun to eat, and sure to please both family and friends.
How to Make Pecan Pie Muffins
Ingredients:
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, combine chopped pecans, brown sugar, flour, and salt. Stir to mix well.
- In a separate bowl, beat the eggs slightly, then add the melted butter and vanilla. Mix well.
- Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.
- Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes before removing them to a wire rack. Serve warm or at room temperature.
How to Serve Pecan Pie Muffins
These muffins are best served warm, straight from the oven. You can enjoy them plain or add a dollop of whipped cream for an extra treat. They also pair wonderfully with a cup of coffee or tea.
How to Store Pecan Pie Muffins
To store Pecan Pie Muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. They will last for up to 3 months in the freezer.
Tips to Make Pecan Pie Muffins
- Make sure to chop the pecans into small pieces for even distribution in the batter.
- Don’t overmix the batter; stir until just combined for light and fluffy muffins.
- For added flavor, consider using a splash of maple syrup in the wet ingredients.
Variation
You can customize your Pecan Pie Muffins by adding chocolate chips or dried fruit for more texture and flavor. Another option is to sprinkle some sea salt on top before baking for a sweet and salty twist.
FAQs
1. Can I use other nuts instead of pecans?
Yes, you can replace pecans with walnuts or almonds if you prefer a different flavor.
2. How do I know when the muffins are done?
The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean.
3. Can I double the recipe?
Yes, you can easily double the recipe to make more muffins. Just make sure to use a larger muffin tin or bake in batches.
Pecan Pie Muffins
Ingredients
Muffin Batter Ingredients
- 1 cup chopped pecans Make sure to chop into small pieces for even distribution.
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 2 large eggs Beaten slightly.
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, combine chopped pecans, brown sugar, flour, and salt. Stir to mix well.
- In a separate bowl, beat the eggs slightly, then add the melted butter and vanilla. Mix well.
- Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.
- Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes before removing them to a wire rack. Serve warm or at room temperature.
