Go Back
–+ servings

Pecan Pie Muffins

Please rate us
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line 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. 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 muffins cool in the pan for 5 minutes before removing to a wire rack.
Serving
  1. Serve warm or at room temperature alone, with butter, maple syrup, whipped cream, or ice cream.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 12g

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.
Tried this recipe?Let us know how it was!