🥧 Pecan Pie Muffins
These taste like mini pecan pies in muffin form—gooey centers, caramel-like sweetness, and crunchy pecan tops, but way easier to make.
đź›’ Ingredients
- 1 cup brown sugar (packed)
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1½ cups chopped pecans
- ÂĽ tsp salt
- Optional: ½ tsp cinnamon for warmth
👨‍🍳 Instructions
1. Prep oven
- Preheat to 175°C (350°F).
- Grease a muffin tin well or use liners.
2. Mix batter
- In a bowl, whisk brown sugar and melted butter.
- Add eggs and vanilla, whisk until smooth.
- Stir in flour, salt, and cinnamon (if using).
- Fold in pecans.
3. Fill muffin cups
- Spoon mixture into muffin tin, filling each about Âľ full.
- They will puff slightly but stay dense like pecan pie filling.
4. Bake
- Bake for 18–22 minutes, until edges are set and tops are lightly golden.
- Centers should still be slightly soft (they firm up as they cool).
5. Cool
- Let cool in pan 10 minutes, then transfer to a rack.
🍽️ Serving Ideas
- Warm with vanilla ice cream 🍨
- Drizzle with caramel sauce 🍯
- Dust lightly with powdered sugar ❄️
🔥 Tips
- Don’t overbake—gooey center is the goal
- Toast pecans first for deeper flavor
- Store in an airtight container for up to 3–4 days
🥧 Why they’re special
They capture the rich, nutty caramel flavor of classic pecan pie but in a quick, handheld muffin you can make in under 30 minutes.
If you want, I can also give you a gooier “brown butter pecan pie muffin” version, a mini muffin bite-size party version, or a gluten-free version.