Here’s a delicious and easy recipe for pecan pie muffins—all the flavor of pecan pie in a convenient, handheld treat:
Ingredients (Makes 12 Muffins)
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ⅓ cup melted butter
- 1 large egg
- 1 tsp vanilla extract
For the Pecan Pie Topping/Filling:
- ½ cup brown sugar
- 2 tbsp butter, melted
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat Oven: 180 °C (350 °F) and line a 12-cup muffin tin with liners.
- Mix Dry Ingredients: In a large bowl, combine flour, ½ cup brown sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk milk, melted butter, egg, and vanilla.
- Combine: Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix).
- Prepare Pecan Topping: In a small bowl, mix ½ cup brown sugar, 2 tbsp melted butter, heavy cream, vanilla, and chopped pecans.
- Assemble Muffins:
- Fill each muffin cup halfway with batter.
- Spoon a small amount of the pecan topping into the center.
- Cover lightly with a little more batter if you like a “hidden filling” effect, or leave it on top for a crunchy top.
- Bake: 20–25 minutes until golden brown and a toothpick inserted into the muffin (not the pecan topping) comes out clean.
- Cool: Let muffins cool slightly before serving. They’re best warm, with a soft, gooey pecan center.
💡 Tips:
- For extra gooeyness, drizzle maple syrup over the muffins while warm.
- You can toast the pecans lightly for a richer flavor.
If you want, I can also give you a simpler “one-bowl” version that’s quicker and just as delicious—perfect for last-minute baking.
Do you want me to do that?
