Pecan Pie Muffins

These Pecan Pie Muffins are a magical cross between a fluffy muffin and the gooey, caramelized center of a classic pecan pie. With only five basic ingredients, they rely on the high ratio of brown sugar and pecans to create a “chewy-crisp” edge and a soft, melt-in-your-mouth interior. Because they are baked in mini-muffin tins, they are the perfect bite-sized treat for brunch, holiday trays, or a quick afternoon snack.

Pecan Pie Muffins

Ingredients:

How To Make Pecan Pie Muffins:

Step 1: Prep the Station: Preheat your oven to 350°F. This recipe makes roughly 18 mini muffins. Grease and flour your mini muffin cups thoroughly, or use paper liners.

Note: These muffins have a high sugar content, so they can be sticky; greasing the top of the pan as well as the cups is a pro move!

Step 2: Blend the Dry Ingredients: In a medium bowl, whisk together the 1 cup of brown sugar and 1/2 cup of flour. Stir in the chopped pecans. Coating the nuts in the flour/sugar mixture helps them stay suspended in the batter rather than sinking to the bottom.

Step 3: Cream the Wet Ingredients: In a separate bowl, beat the 2/3 cup of softened butter and the 2 beaten eggs until the mixture is smooth and creamy.

Step 4: Combine: Gently pour the wet butter-egg mixture into the bowl of dry ingredients. Stir by hand until just combined. The batter should be thick and perhaps a bit lumpy—do not overmix, or the muffins will lose their tender texture.

Step 5: Fill and Bake: Spoon the batter into the prepared mini muffin cups, filling each one about 2/3 of the way full. Bake for 20/25 minutes. You’ll know they are ready when the edges are golden and the tops spring back slightly when touched.

Step 6: Cool and Release: Let the muffins cool in the pan for about 5 minutes. This “resting” time allows the sugars to set so the muffins don’t fall apart. Run a thin knife around the edges to pop them out and move them to a wire rack.