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Pecan Pie Muffins
Caroline

Pecan Pie Muffins

Rich, nutty, and irresistibly sweet, these Pecan Pie Muffins capture all the flavors of classic pecan pie in a simple, handheld treat — perfect for breakfast, dessert, or with your favorite hot drink.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup melted butter
  • extra pecans for topping (optional)

Equipment

  • muffin tin (12-cup standard size)
  • mixing bowls
  • whisk or wooden spoon
  • measuring cups and spoons
  • Cooling rack

Method
 

  1. Heat oven to 350°F (175°C) and grease or line your muffin tin.
  2. In a bowl, combine chopped pecans, brown sugar, and flour. Stir until blended.
  3. In another bowl, whisk eggs, then add melted butter.
  4. Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
  5. Spoon batter into muffin tin, filling each about ⅔ full. Batter will be thick.
  6. Bake for 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  7. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • For a bakery-style look, press one whole pecan on top of each muffin before baking.
  • These muffins are naturally sweet and rich, so they don’t need frosting or glaze.
  • Best enjoyed slightly warm with a cup of coffee or tea.