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Pecan Pie Muffins

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Delightfully rich and nutty, these Pecan Pie Muffins merge the essence of traditional pecan pie with the convenience of muffins. Perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 1 cup chopped pecans You can toast them for extra flavor.
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour Substitute with gluten-free flour blend if needed.
  • 2 large eggs Lightly beaten.
  • 1/2 cup unsalted butter, melted Ensure it's melted but not too hot.
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, combine chopped pecans, brown sugar, flour, and salt. Stir to mix well.
  3. In a separate bowl, beat the eggs slightly. Then, add the melted butter and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.
  5. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  2. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 12g

Notes

Serve warm or at room temperature. Pair with ice cream or enjoy with coffee/tea. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months after wrapping individually.
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