Pecan Pie Muffins
Why Make This Recipe
Pecan Pie Muffins are a delightful twist on the classic pecan pie. They are sweet, nutty, and full of flavor, making them perfect for breakfast, a snack, or dessert. These muffins are easy to make and a great way to enjoy the rich taste of pecans without the fuss of a full pie. Plus, they are perfect for sharing with friends and family!
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 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 to a wire rack.
- Serve warm or at room temperature.
How to Serve Pecan Pie Muffins
Pecan Pie Muffins are delicious on their own, but they can be even better with a scoop of butter or a drizzle of maple syrup. For a special treat, serve them warm with whipped cream or a side of ice cream. They also pair well with coffee or tea.
How to Store Pecan Pie Muffins
To keep your muffins fresh, store them in an airtight container at room temperature. They will stay good for about 2-3 days. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
Tips to Make Pecan Pie Muffins
- Make sure your butter is melted and slightly cooled before adding it to the eggs to prevent cooking them.
- Don’t overmix the batter; mixing until just combined helps keep your muffins light and fluffy.
- You can toast the pecans before adding them for extra flavor.
Variation
For a twist, add some chocolate chips or dried cranberries to the batter for added sweetness and texture. You can also try using walnuts instead of pecans for a different nutty flavor.
FAQs
Can I use other types of nuts?
Yes! You can replace pecans with walnuts or any other nuts you like.
Can I make these muffins gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour.
How can I make these muffins sweeter?
You can add an extra 1/4 cup of brown sugar or some chocolate chips for added sweetness.
Pecan Pie Muffins
Ingredients
Wet Ingredients
- 2 large large eggs
- 1/2 cup unsalted butter, melted Make sure it is slightly cooled.
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup chopped pecans Consider toasting for extra flavor.
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour Can substitute with gluten-free flour.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line 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.
Baking
- 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 to a wire rack.
Serving
- Serve warm or at room temperature alone, with butter, maple syrup, whipped cream, or ice cream.
