Pecan Pie Muffins
Pecan Pie Muffins are rich, buttery, and loaded with crunchy pecans. With all the flavor of a classic pecan pie and none of the fuss, these easy muffins make the perfect breakfast, brunch, or sweet snack.
Ingredients
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 2 cups chopped pecans
- ⅔ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin pan.
- In a large bowl, combine brown sugar, flour, chopped pecans, and salt.
- In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill muffin cups about ¾ full with batter.
- Bake for 18–22 minutes, or until the tops are golden brown and set.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
- Toast the pecans for 5–7 minutes before mixing for even more flavor.
- Do not overmix the batter to keep the muffins tender.
- These muffins are naturally rich and sweet, similar to pecan pie filling.
- Store leftovers in an airtight container for up to 5 days.
- Freeze for up to 3 months.
Nutrition
Calories: 280kcalCarbohydrates: 15gProtein: 3gFat: 24gSaturated Fat: 8gSodium: 55mgFiber: 2gSugar: 12g
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