Pecan Pie Muffins – Buttery, Nutty, and Irresistibly Gooey

ByYummy Recipes

If you’re a fan of pecan pie, you’re going to fall head over heels for Pecan Pie Muffins. These bite-sized treats capture everything you love about the classic Southern dessert—brown sugar richness, buttery flavor, and that signature nutty crunch—baked into a soft, tender muffin that’s perfect for breakfast, brunch, or dessert.

Pecan Pie Muffins are incredibly easy to make with just five basic ingredients. No pie crust, no complicated steps—just mix, bake, and enjoy. They form a slightly crisp, caramelized top while staying moist and gooey on the inside, much like the filling of a pecan pie. Whether you serve them warm with coffee, as a Thanksgiving brunch treat, or a sweet snack any time of year, they’re always a hit.

Why You’ll Love These Pecan Pie Muffins

  • Just 5 Ingredients – Simple pantry staples, no mixer needed.
  • Gooey Center, Crunchy Top – Like the best part of a pecan pie in muffin form.
  • No Crust Required – All the flavor of pecan pie with none of the fuss.
  • Quick and Easy – Ready in under 30 minutes.
  • Perfect for Holidays or Any Day – A Southern favorite that’s always in season.

Ingredients You’ll Need

  • 1 cup brown sugar (light or dark)
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup unsalted butter, melted and slightly cooled
  • 2 large eggs

Optional Add-Ins:

  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • Extra pecan halves for topping

How to Make Pecan Pie Muffins (Step-by-Step)

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin very well or use nonstick cooking spray. Avoid paper liners—they tend to stick to the gooey muffins.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the brown sugar, flour, and chopped pecans until well combined. This helps coat the nuts in flour so they stay suspended in the batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs, then stir in the melted butter (and vanilla, if using). Mix until smooth and fully incorporated.

Step 4: Combine and Stir

Pour the wet ingredients into the dry mixture. Stir gently until just combined. Don’t overmix—just fold until no dry streaks remain.

Step 5: Fill the Muffin Tin

Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full. Top each with a pecan half if desired for decoration.

Step 6: Bake

Bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean (they’ll be soft in the center). Let the muffins cool in the pan for 5–10 minutes before carefully removing. They firm up as they cool.

Variations & Additions

  • Chocolate Chip Pecan Muffins: Stir in 1/3 cup mini chocolate chips for a decadent twist.
  • Bourbon Pecan Muffins: Add 1 tablespoon of bourbon to the wet ingredients.
  • Spiced Pecan Muffins: Mix in a pinch of nutmeg or allspice for warm holiday flavor.
  • Maple Pecan Muffins: Replace half the brown sugar with maple syrup and reduce butter slightly.
  • Pecan Pie Mini Muffins: Use a mini muffin tin and bake 10–12 minutes for poppable bites.

How to Serve Pecan Pie Muffins

  • Warm for Breakfast: Reheat slightly and serve with butter or cream cheese.
  • With Coffee or Tea: The sweetness pairs beautifully with your morning brew.
  • As Dessert: Top with a scoop of vanilla ice cream or a drizzle of caramel sauce.
  • Holiday Brunch: Add them to a festive breakfast spread alongside eggs and fruit.
  • Giftable Treats: Wrap them in cellophane with a bow—perfect for hostess gifts or holidays.

Pro Tips for Perfect Muffins

  • Use Good Brown Sugar: Dark brown sugar will give a deeper molasses flavor.
  • Don’t Skip the Butter: It’s what gives that rich, gooey texture.
  • Chop Pecans Finely: Smaller pieces distribute better and improve texture.
  • Grease Well: These muffins are sticky—generously grease the pan or use silicone liners.
  • Cool Before Removing: Let them set to avoid crumbling or breaking apart.

Storage & Make-Ahead

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerate: Keeps up to a week; reheat before serving.
  • Freeze: Wrap individually and freeze up to 2 months. Thaw overnight or reheat in a warm oven.

Nutritional Info (Per Muffin, Approximate)

  • Calories: 240
  • Carbs: 20g
  • Fat: 18g
  • Protein: 3g
  • Sugar: 15g
  • Sodium: 50mg

Based on 12 standard muffins. Adjust values depending on portion size and optional ingredients.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Skill Level: Easy

FAQs

Can I use chopped walnuts instead of pecans?
Yes, but it will taste more like a walnut pie muffin. Pecans give that true Southern flavor.

Why are my muffins sticky or hard to remove?
They’re meant to be gooey, but be sure to grease your pan well or use a silicone muffin tray.

Can I use cupcake liners?
It’s not recommended as the muffins tend to stick. If you do, use parchment paper liners or spray the liners generously.

Can I double the recipe?
Yes! Easily double or triple for a crowd or batch baking.

Do these need baking powder or soda?
Nope! These muffins don’t rise like traditional muffins—they’re dense and pie-like by design.

Conclusion

These Pecan Pie Muffins are buttery, rich, and downright addictive. Whether you’re baking for a holiday breakfast, a sweet afternoon treat, or just because you need something warm and satisfying, this recipe hits the mark. With just five ingredients and endless ways to customize, they’ll become a staple in your baking repertoire. One bite, and you’ll be hooked—these muffins are little pockets of pecan pie heaven.

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