Pecan Pie Muffins

Pecan Pie Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    9 People
  • VIEWS
    1.1K

Imagine the rich, buttery goodness of pecan pie, transformed into a delightful, grab-and-go muffin. These miniature treats boast a moist, tender crumb studded with crunchy pecans and a caramelized top that's simply irresistible. A perfect balance of sweet and nutty, they're an elegant twist on a classic dessert, ideal for brunch, afternoon tea, or a special occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    77 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    10 g
  • Sodium
    119 mg
  • Sugar
    24 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). Prepare a 18-cup mini muffin tin by greasing generously or lining with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a medium bowl, whisk together the light brown sugar, flour, and toasted chopped pecans. Set aside. (3 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, cream the softened butter until smooth. Gradually add the beaten eggs and vanilla extract (if using), mixing until well combined and light. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can result in tough muffins. (3 minutes)

Image Step 05
05 Step

Recipe View 5 mins Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full. (5 minutes)

Image Step 06
06 Step

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and spring back lightly when touched. A toothpick inserted into the center should come out clean. (25 minutes)

Image Step 07
07 Step

Recipe View 10 mins Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For best results, use high-quality butter and fresh pecans.
To toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Let cool before chopping.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
For a richer flavor, try using dark brown sugar instead of light brown sugar.

Emma Kovacek

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 371 Ratings)
Total Reviews: (4)
  • Jaeden Bosco

    So easy to make and they taste just like pecan pie! My kids loved them. I might try adding a drizzle of maple syrup on top next time.

  • Karine Bauch

    These are great for a quick breakfast or a sweet treat. I used gluten-free flour and they turned out perfectly!

  • Abdullah Damore

    I found that the muffins were a little too sweet for my taste. Next time, I'll reduce the amount of brown sugar slightly.

  • Edwina Labadie

    These muffins are absolutely divine! The perfect balance of sweet and nutty. I added a pinch of salt to the dry ingredients and it really enhanced the flavor.

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