Pecan Pie Muffins
Alright, imagine this: it’s a crisp fall morning, and the smell of buttery pecans and brown sugar fills the air like a warm hug. Those classic pecan pies you love? Now, picture them reimagined into cozy little muffins that you can grab-and-go (or sneak a few before anyone else sees). These Pecan Pie Muffins have the perfect balance of gooey caramel sweetness and that satisfying crunch of toasted pecans—all wrapped up in a soft, tender muffin. Whether you’re looking for a fun twist on a holiday treat or just want a sweet pick-me-up with your coffee, these muffins are totally worth making. Plus, they’re super easy to whip up, which means you can have that comforting pecan pie vibe any day of the week!
Quick Facts
- Yield: Makes 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled
- 1 large egg
- ¾ cup whole milk
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- ½ cup light brown sugar, packed
- ¼ cup corn syrup (light or dark)
- 2 tbsp unsalted butter, melted (for filling)
How I Make It
Step 1:
Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This dry mix is the base of our muffin batter and gives it that nice lift.
Step 2:
In a separate bowl, beat together the melted butter, egg, milk, and vanilla extract until smooth. Pour these wet ingredients into the dry mixture and gently stir until just combined—don’t overmix! A few lumps are totally okay for tender muffins.
Step 3:
Toast the pecans in a dry skillet over medium heat for about 3–4 minutes until fragrant and golden, stirring often to prevent burning. This step amps up the nutty crunch we want.
Step 4:
In a small bowl, mix together the brown sugar, corn syrup, and melted butter. This will be your gooey pecan pie filling stirred with chopped pecans. Set aside.
Step 5:
Spoon about half the muffin batter evenly into the muffin cups. Then, add a dollop (about 1 tablespoon) of the pecan pie filling on top of each. Finally, cover with the remaining muffin batter so the filling is nestled inside.
Step 6:
Bake for 18–20 minutes until the tops are golden and a toothpick inserted near the edge comes out clean. Let the muffins cool slightly before enjoying that perfect combo of soft crumb and gooey pecan filling.
Variations & Tips
- Swap half the all-purpose flour for whole wheat for a nuttier, heartier texture.
- If you like a crunchier topping, sprinkle extra chopped pecans mixed with a little sugar on top before baking.
- Use maple syrup instead of corn syrup for a richer flavor upgrade.
- For mini muffins, reduce baking time to about 12–15 minutes.
- Don’t skip toasting the pecans—it really boosts their aroma and flavor.
- To avoid sinking filling, make sure your batter isn’t too runny and add filling after the batter layer.
How I Like to Serve It
I love these muffins warm with a little pat of butter or a drizzle of honey on top. They’re perfect for a fall brunch alongside creamy coffee or your favorite chai latte. They also make a fantastic portable treat to bring to holiday parties or an indulgent breakfast on a lazy weekend morning.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Reheat gently in the microwave for 15 seconds to bring back that soft, gooey filling texture.
Closing: These pecan pie muffins always bring that nostalgic warmth and sweetness to my kitchen—easy to make, impossible to resist!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
