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Pecan Pie Muffins

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Delightful muffins that capture the sweet and nutty flavors of pecan pie, perfect for any time of day.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup chopped pecans Use fresh pecans for the best flavor.
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs Beat slightly before adding.
  • 1/2 cup unsalted butter, melted Melt and let cool slightly before use.
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, combine the chopped pecans, brown sugar, flour, and salt. Stir well to mix.
  3. In a separate bowl, beat the eggs slightly, then add the melted butter and vanilla. Mix thoroughly.
  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 two-thirds 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: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 12g

Notes

Serve warm or at room temperature. Enjoy with a dollop of whipped cream or a drizzle of maple syrup. To store, keep in an airtight container at room temperature for up to three days, in the refrigerator for a week, or freeze for up to three months. For variations, consider adding chocolate chips, cinnamon, or different nuts.
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