Pecan pie muffins

Oh yes! Pecan pie muffins are like little portable pecan pies—sweet, nutty, and utterly irresistible. Here’s a delicious, easy recipe for them.

Pecan Pie Muffins Recipe

(Makes 12 muffins)

Ingredients

For the muffins:

1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup buttermilk (or milk + 1 tsp vinegar)
1/3 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract

For the pecan pie filling:

½ cup packed brown sugar
¼ cup unsalted butter, melted
2 tbsp light corn syrup (or maple syrup)
1 large egg
½ tsp vanilla extract
½ cup chopped pecans

Optional topping:

Additional chopped pecans or coarse sugar for sprinkling

Instructions

Step 1: Preheat oven

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2: Make muffin batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, melted butter, eggs, and vanilla.
Pour wet ingredients into dry ingredients and stir until just combined. Don’t overmix.

Step 3: Make pecan pie filling

In a small bowl, mix brown sugar, melted butter, corn syrup, egg, and vanilla.
Stir in chopped pecans.

Step 4: Assemble muffins

Fill each muffin cup about 2/3 full with batter.
Spoon 1–2 tablespoons of pecan filling on top of each muffin. (Optional: gently swirl into batter.)
Sprinkle extra chopped pecans on top if desired.

Step 5: Bake

Bake for 18–22 minutes, or until a toothpick inserted in the muffin base comes out clean (ignore the top layer—it’s gooey and nutty).
Let cool 5–10 minutes in the tin, then transfer to a wire rack.

💡 Tips:

For extra gooeyness, slightly underbake—like the center of a pecan pie.
Can be made ahead and reheated; they taste amazing warm.
Swap in maple syrup for corn syrup for a richer flavor.

If you want, I can also give you a “one-bowl shortcut” version that’s perfect for quick weeknight baking and still tastes decadent. Do you want that version too?