Pecan Pie Muffins
Introduction
Pecan pie muffins are a delicious twist on the classic pecan pie, offering the same sweet, nutty flavor in a portable muffin form. Perfect for breakfast, brunch, or a dessert treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (plus extra for topping)
- ½ cup corn syrup or maple syrup
- Optional: pinch of cinnamon for extra flavor
Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk and spoon
Instructions
- Preheat Oven
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. - Mix Dry Ingredients
In a large bowl, combine flour, brown sugar, baking powder, salt, and cinnamon if using. - Combine Wet Ingredients
In another bowl, whisk together melted butter, milk, eggs, and vanilla extract. - Make the Batter
Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix. - Add Pecans and Syrup
Fold in chopped pecans and syrup to create a slightly gooey mixture. - Fill Muffin Tin
Spoon the batter into the muffin cups, filling about ¾ full. Sprinkle extra chopped pecans on top. - Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (some gooeyness from the syrup is normal). - Cool and Serve
Let muffins cool for 5–10 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- For extra richness, drizzle a small amount of caramel or syrup on top before serving.
- These muffins can be reheated for a few seconds in the microwave for a soft, gooey texture.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
These pecan pie muffins capture the sweet, nutty, and buttery flavor of traditional pecan pie in a convenient, handheld form.