Pecan Pie Muffins
A delightful fusion of classic pecan pie flavors in a convenient muffin form, featuring a moist, tender crumb and a sweet, gooey pecan topping. Perfect for breakfast, brunch, or a satisfying sweet treat.
Ingredients
- •2/3 cup All-purpose flour
- •1/4 cup Granulated sugar
- •2 tablespoons Light brown sugar (packed)
- •1 teaspoon Baking powder
- •1/4 teaspoon Salt
- •1 Large egg
- •1/3 cup Milk
- •1/4 cup Unsalted butter, melted
- •1 teaspoon Vanilla extract
- •1/2 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
- •1/4 teaspoon Ground cinnamon
Instructions
- 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.
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.
In a separate medium bowl, whisk the large egg, milk, 1/4 cup of melted butter, and vanilla extract until smooth.
- 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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux