Pecan Pie Muffins
Pecan Pie Muffins are a delightful twist on classic pecan pie, offering rich, sweet, and nutty flavors in a convenient, portable form, perfect for breakfast, snacks, or dessert.
Ingredients
Muffin Ingredients
- 1 cup chopped pecans Chop pecans into small pieces for even distribution.
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 2 large eggs Beat eggs slightly before adding with wet ingredients.
- 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.
Notes
Serve muffins warm or with a dollop of whipped cream. Pairs well with coffee or tea. Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months. For variations, consider adding chocolate chips, dried fruit, or sea salt on top before baking.