Pecan Pie Muffins
Pecan Pie Muffins are a delightful twist on the classic pecan pie, perfect for breakfast, a snack, or dessert. Easy to make and great for sharing!
Ingredients
Wet Ingredients
- 2 large large eggs
- 1/2 cup unsalted butter, melted Make sure it is slightly cooled.
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup chopped pecans Consider toasting for extra flavor.
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour Can substitute with gluten-free flour.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line 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.
Baking
- 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 to a wire rack.
Serving
- Serve warm or at room temperature alone, with butter, maple syrup, whipped cream, or ice cream.
Notes
Store muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months. Use melted and slightly cooled butter to avoid cooking the eggs.