Here’s an easy, rich and gooey Pecan Pie Muffin recipe — tastes exactly like pecan pie but in soft, buttery muffin form. Only 5 main ingredients!
🧁 Pecan Pie Muffins (Small-Batch, Easy!)
Ingredients (makes 8–10 muffins)
- 1 cup chopped pecans
- 1 cup brown sugar (packed)
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup (1 stick) melted butter
- Optional: pinch of salt + 1 tsp vanilla extract
🧑🍳 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a muffin tin very well (these stick!) or use silicone liners.
2. Mix dry ingredients
- In a bowl, combine pecans, brown sugar, and flour.
- Mix well to coat the pecans.
3. Add wet ingredients
- In another bowl, whisk eggs + melted butter (and vanilla if using).
- Pour into the dry mixture and stir until just combined.
- Batter will be thick — that’s normal!
4. Fill & bake
- Spoon batter into muffin cups (about ¾ full).
- Bake 18–22 minutes, until the tops are set and edges are golden.
- Let them cool 10 minutes before removing (they firm as they cool).
⭐ Tips for Best Results
- Use silicone liners or grease heavily — these muffins are sticky like pecan pie.
- Add a pinch of cinnamon for warmth.
- Swap in ½ cup mini chocolate chips for a chocolate-pecan version.
- Drizzle with maple glaze for extra decadence.
✨ Variations
Pecan Pie Mini Muffins (Bite-Size)
- Bake for 10–12 minutes in a mini muffin pan.
Healthy-ish Version
- Use ¼ cup butter + ¼ cup unsweetened applesauce.
- Replace half the brown sugar with coconut sugar.
Ooey-Gooey Version
- Add 1 tbsp corn syrup to the batter for that classic pecan pie goo.
Want a gluten-free or no-sugar-added pecan pie muffin version? I can make one!
