Pecan Pie Muffins

• •2 cup All-purpose flour
• •1 cup Granulated sugar
• •2 tablespoons Light brown sugar (packed)
• •1 teaspoon Baking powder
• •1 teaspoon Salt
• •1 Large egg
• •1 cup Milk
• •1 cup Unsalted butter, melted
• •1 teaspoon Vanilla extract
• •1 cup Chopped pecans
• •2 tablespoons Light brown sugar (for topping, packed)
• •1 tablespoon Unsalted butter, melted (for topping)
• •1 tablespoon Maple syrup or light corn syrup
• •1 teaspoon Ground cinnamon

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a 4-cup muffin tin with paper liners or grease well with butter or non-stick spray.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of light brown sugar, baking powder, and salt until well combined.

3. 3

   In a separate medium bowl, whisk the large egg, milk, 1/4 cup of melted butter, and vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon just until combined. Do not overmix; a few lumps are okay. Gently fold in 1/4 cup of the chopped pecans into the batter.

5. 5

   In a small bowl, prepare the pecan topping by combining the remaining 1/4 cup of chopped pecans, 2 tablespoons of light brown sugar, 1 tablespoon of melted butter, maple syrup (or light corn syrup), and ground cinnamon. Mix well until everything is coated.

6. 6

   Divide the muffin batter evenly among the 4 prepared muffin cups. Spoon the pecan topping mixture generously over the top of each muffin. You can gently swirl it into the top layer of batter if desired.

7. 7

   Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The pecan topping should be bubbly and caramelized.

8. 8

   Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Chef's Tips

• 💡Do Not Overmix: Overmixing the batter develops gluten, which can lead to tough muffins. Mix just until the dry ingredients are moistened; a few lumps are perfectly fine.
• 💡Toasted Pecans: For an even deeper, nuttier flavor, lightly toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the batter and topping. Let them cool before using.
• 💡Room Temperature Ingredients: Using room temperature egg and milk helps them incorporate more smoothly into the batter, resulting in a more uniform texture.
• 💡Storage: Store leftover Pecan Pie Muffins in an airtight container at room temperature for up to 2-3 days to maintain their freshness.