Pecan Pie Muffins
Delightful muffins that capture the sweet and nutty flavors of pecan pie, perfect for any time of day.
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
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, combine the chopped pecans, brown sugar, flour, and salt. Stir well to mix.
- In a separate bowl, beat the eggs slightly, then add the melted butter and vanilla. Mix thoroughly.
- 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 two-thirds full.
Baking
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing them to a wire rack.
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.