Pecan Pie Muffins
A delightful twist on the classic pecan pie, these muffins combine rich pecan flavors with a sweet, gooey texture, perfect for breakfast, snacks, or dessert.
Ingredients
Main 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 Ensure it is slightly cooled before mixing.
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Baking
- Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, mix together the chopped pecans, brown sugar, flour, and salt.
- In a separate bowl, beat the eggs slightly. Add the melted butter and vanilla, and 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 into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. Serve warm or at room temperature.
Notes
For enhanced flavor, serve warm with whipped cream or caramel sauce. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Avoid overmixing the batter to keep muffins light and fluffy.