Here’s a delicious, easy recipe for Pecan Pie Muffins—all the sweet, nutty flavor of pecan pie in a portable muffin form:
Pecan Pie Muffins
Ingredients (makes 12 muffins)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup chopped pecans (plus extra for topping)
- ¼ cup corn syrup or maple syrup (for that classic pecan pie sweetness)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, combine melted butter, brown sugar, eggs, milk, and vanilla until smooth.
- Combine: Stir the wet mixture into the dry ingredients just until combined. Don’t overmix.
- Add pecans: Fold in ½ cup chopped pecans.
- Fill muffin cups: Divide batter evenly among the 12 cups. Drizzle a little corn syrup over each muffin and sprinkle extra pecans on top.
- Bake: 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool 5–10 minutes in the pan, then transfer to a wire rack.
💡 Tips:
- For gooier muffins, add 1–2 tbsp of brown sugar and syrup mixture to the center of each muffin before baking—it creates a little “pecan pie pocket.”
- Serve warm with butter or a drizzle of maple syrup.
If you want, I can also make a one-bowl, 15-minute version that’s perfect for last-minute cravings. Do you want me to give that quick version too?
