Hey everyone, Jason Griffith here! There’s something truly special about the flavors of a classic pecan pie—the rich, buttery filling, the crunchy pecans, and that wonderful sweetness. But what if you could have all that goodness in a convenient, portable, and utterly delicious muffin? These Pecan Pie Muffins are exactly that. They capture all the magic of the holiday classic and transform it into a perfect little handheld treat that’s fantastic for a special breakfast, a festive brunch, or a simple dessert. This recipe is a fantastic way to enjoy a favorite flavor in a whole new way.
Why I Love This Recipe
What I love most about this recipe is its genius simplicity. It delivers all the deep, comforting flavors of pecan pie without the fuss of making a crust or a filling from scratch. The muffins have a wonderfully dense, chewy texture, and they are absolutely packed with pecans. The brown sugar and butter create a caramelized, almost gooey center that perfectly mimics the filling of a pie. This recipe is an absolute dream for holiday gatherings because you can make them ahead of time and they’re so easy to serve. They’re a true crowd-pleaser that will have everyone asking for the recipe.
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softened
- 2 eggs, beaten
- 1/2 teaspoon vanilla extract
Swaps and Notes
- Brown Sugar: Packed light brown sugar is key for that moist, caramel-like flavor. Dark brown sugar would also work and would give you an even richer taste.
- Pecans: Chopped pecans are a must! You can toast them lightly before adding them for an even deeper, nuttier flavor.
- Butter: Make sure your butter is softened to room temperature. This will help it cream together with the sugar and eggs properly.
- Vanilla Extract: Don’t skip the vanilla! It enhances all the other flavors and adds a beautiful aroma.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 325°F (160°C). Grease and flour a mini muffin tin, or use paper liners. This recipe works best in a mini muffin tin, as it gives you a higher pecan-to-muffin ratio, making them more like little bites of pie.
- Mix the Base: In a large bowl, cream together the softened butter and packed light brown sugar until they are light and fluffy.
- Add the Wet Ingredients: Beat in the eggs and vanilla extract until well combined.
- Fold in the Dry Ingredients: Gently fold in the all-purpose flour until just incorporated. Be careful not to overmix.
- Add the Pecans: Stir in the chopped pecans. The batter will be very thick and full of pecans.
- Fill the Muffin Tins: Spoon the mixture into the prepared muffin tins, filling each one about two-thirds of the way full.
- Bake: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Use a Mini Muffin Tin: While you can use a standard muffin tin, a mini muffin tin is highly recommended. It makes them the perfect bite-sized treat.
- Don’t Overbake: These muffins can go from perfectly baked to dry quickly. Watch them closely after the 20-minute mark.
- Prep the Tin Well: Make sure your muffin tin is well-greased and floured, or use paper liners, as the sticky, sugary batter can make them prone to sticking.
- Toast the Pecans (Optional): Toasted pecans add a deep, nutty flavor that really elevates these muffins. You can toast them in a dry skillet over medium heat for a few minutes until they are fragrant.
Serving Suggestions and Pairings
These Pecan Pie Muffins are perfect on their own, but they are also delicious with a dusting of powdered sugar or a simple caramel drizzle. Serve them with a hot cup of coffee, a warm cup of tea, or a glass of milk. They’re a fantastic addition to a holiday dessert spread, alongside other treats like my favorite make-ahead pecan pie bars or some easy pumpkin spice muffins.
Nutritional Information (per serving, approximate)
- Calories: 150 kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 60mg
- Fiber: 1g
- Sugar: 12g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Store these muffins in an airtight container at room temperature for up to 3 days. They will stay moist and delicious. For longer storage, you can freeze them for up to 2 months. Thaw them at room temperature for about 30 minutes before serving.
More Recipes You’ll Love
If you enjoy baking and creating delicious treats from scratch, you might also like these other recipes:
- This Chocolate Chip Banana Bread is my favorite way to use up overripe bananas
- These Hot Chocolate Cookie Cups are my favorite winter treat to share and savor
- These Easy Coconut Macaroons are my favorite 3-ingredient treat
Final Thoughts
These Pecan Pie Muffins are a perfect example of a classic flavor in a new, exciting format. They’re a simple, delicious treat that will bring a little bit of holiday cheer to your home, no matter the time of year. Give this recipe a try, and get ready to fall in love.
What’s your favorite holiday dessert? I’d love to hear your ideas in the comments below! Be sure to follow me for more baking adventures and kitchen tips.
Pecan Pie Muffins: A Holiday Breakfast Dream
Ingredients
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup corn syrup
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the brown sugar, flour, baking powder, and salt.
- In another bowl, mix the melted butter, corn syrup, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped pecans gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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