Of course! Pecan Pie Muffins are a delightful and easy treat that captures all the rich, buttery, and caramel-like flavor of a classic pecan pie in a single-serving, portable muffin form. They are famously simple to make with just a few basic ingredients.
Here’s the classic recipe that is sure to become a favorite.
Classic Pecan Pie Muffins
These muffins have a unique method—they are mixed by hand and create their own delicious, gooey “crust” as they bake.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Yields: 9-12 muffins
Ingredients
· 1 cup light brown sugar, packed
· ½ cup all-purpose flour
· 1 cup pecans, chopped (plus 12-15 whole pecans for topping, optional)
· ⅔ cup (10 ⅔ tbsp) unsalted butter, melted
· 2 large eggs, lightly beaten
· 1 teaspoon vanilla extract
· A pinch of salt (omit if using salted butter)
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with butter or non-stick spray, or line with parchment paper liners. (Note: This recipe doesn’t always fill all 12 cups, so you may get 9-11 muffins.)
- Mix Dry Ingredients: In a medium bowl, combine the packed brown sugar, flour, chopped pecans, and salt (if using). Stir with a whisk to break up any lumps of sugar and ensure everything is well combined.
- Combine Wet Ingredients: In a separate small bowl, whisk together the melted (and slightly cooled) butter, beaten eggs, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be thin and shiny—this is normal! Do not overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ to ¾ full. If desired, place a whole pecan on top of each muffin for a beautiful presentation.
- Bake: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and Serve:
· Let the muffins cool in the pan for 5-10 minutes. They will be very tender and delicate when hot.
· After 10 minutes, carefully run a knife around the edges and transfer them to a wire rack to cool completely. They firm up as they cool.
Tips for Perfect Pecan Pie Muffins
· Don’t Overmix: Stir the batter until the ingredients are combined and then stop. Overmixing can lead to tough muffins.
· The Batter is Thin: Unlike traditional muffin batter, this one will be more like a thick syrup. This is correct and what creates the unique texture.
· Grease Your Pan Well: These muffins are sticky! Greasing the pan thoroughly is the best way to ensure they come out cleanly. Parchment liners work even better than standard paper liners.
· Testing for Doneness: The muffins are done when the tops are set and spring back lightly when touched. The toothpick test is your best friend here.
· Flavor Variations:
· Bourbon Pecan: Add 1-2 tablespoons of bourbon along with the vanilla extract.
· Chocolate Chip: Fold in ½ cup of semi-sweet chocolate chips into the batter.
· Spiced: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients.
Enjoy these incredibly easy and delicious muffins! They taste just like a slice of pecan pie and are perfect for breakfast, a snack, or dessert.