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Pecan Pie Muffins

A rich, sticky-sweet muffin with toasted pecans, brown sugar, and buttery vanilla flavor. These muffins taste like mini pecan pies with crisp golden edges and soft, chewy centers.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Baked Goods, Breakfast, Dessert, Holiday Treats, Muffins
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped pecans toasted
  • 1 cup packed brown sugar
  • 2/3 cup unsalted butter melted and slightly cooled
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

  1. Preheat oven to 350°F. Grease a standard muffin pan well, or use paper liners lightly sprayed with nonstick spray.
  2. Spread chopped pecans on a baking sheet and toast for 5 to 7 minutes, watching closely to prevent burning.
  3. In a medium bowl, stir together brown sugar, flour, salt, and toasted chopped pecans.
  4. In another bowl, whisk eggs, melted butter, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture and stir gently until combined. The batter will be thick, glossy, and sticky.
  6. Spoon batter into the prepared muffin pan, filling each cup about two-thirds full.
  7. Bake for 18 to 22 minutes, or until tops are set, edges are golden, and a toothpick comes out with moist crumbs.
  8. Cool muffins in the pan for 10 minutes, then gently loosen edges with a butter knife and transfer to a wire rack.

Notes

For extra flavor, add a pinch of cinnamon or a small drizzle of maple syrup to the batter. Let muffins cool before removing so they hold their shape.