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Pecan Pie Muffins

Close-up of a moist pecan pie muffin topped with a glossy glaze and chopped pecans.
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Enjoy the classic taste of pecan pie in an easy-to-make muffin, perfect for fall baking, holiday brunches, or a sweet snack.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  3. In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped pecans.
  6. In a small bowl, combine the brown sugar and the second amount of melted butter. Stir until smooth.
  7. Spoon about 1 tablespoon of batter into each muffin cup.
  8. Top each muffin with about 1 teaspoon of the brown sugar pecan mixture.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer-friendly muffins, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored for up to 3 months. Reheat in the microwave or oven.
  • You can substitute walnuts for pecans if desired.
  • For a richer flavor, use dark brown sugar.

Nutrition

Find it online: https://delicerecipe.com/pecan-pie-muffins-easy-fall-baking/