These Pecan Pie Muffins are a delightful treat that combines the rich, nutty flavors of pecan pie with the convenience of a muffin. Perfect for breakfast, brunch, or a sweet snack!
Ingredients:
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softened
- 2 eggs, beaten
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Generously grease mini or regular muffin cups to ensure the muffins don’t stick.
- Mix Dry Ingredients:
- In a medium bowl, stir together the brown sugar, flour, and chopped pecans.
- Prepare Wet Ingredients:
- In a separate bowl, beat the softened butter and eggs together until well combined.
- Combine Ingredients:
- Stir the dry ingredients into the wet ingredients just until combined. Be careful not to overmix.
- Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
- Bake:
- Bake mini muffins for 12-13 minutes and regular size muffins for 15-17 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve:
- Run a knife around the edge of each muffin to loosen it, then pop the muffins out of the cups.
- Serve the muffins warm for the best taste experience.
Helpful Tips:
- Ensure the muffin cups are well-greased to prevent sticking.
- Slightly under-bake the muffins if you prefer a gooey, pecan pie-like center.
- You can add a teaspoon of vanilla extract to the wet ingredients for added flavor.
Serving Suggestions:
- Serve these muffins warm with a dollop of whipped cream or a drizzle of caramel sauce.
- Pair with a cup of coffee or tea for a delightful breakfast or afternoon treat.
FAQs:
- Can I make these muffins ahead of time?
Yes, you can make these muffins a day ahead and store them in an airtight container. Reheat them in the oven or microwave before serving. - Can I use a different type of nut?
Yes, you can substitute pecans with walnuts or almonds if preferred. - How do I store leftovers?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months.
Prep Time: 10 minutes
Cooking Time: 12-17 minutes
Total Time: 22-27 minutes
Servings: 12 regular size muffins or 24 mini muffins
Calories: Approx. 200 kcal per regular size muffin
Enjoy these Pecan Pie Muffins as a sweet and nutty treat that’s easy to make and even easier to enjoy!
Recipe Card
Pecan Pie Muffins
These Pecan Pie Muffins are a delightful treat that combines the rich, nutty flavors of pecan pie with the convenience of a muffin. Perfect for breakfast, brunch, or a sweet snack!
Ingredients
- – 1 cup packed light brown sugar
- – 1/2 cup all-purpose flour
- – 2 cups chopped pecans
- – 2/3 cup butter softened
- – 2 eggs beaten
Instructions
Preheat the Oven:
- – Preheat your oven to 350°F (175°C).
- – Generously grease mini or regular muffin cups to ensure the muffins don’t stick.
Mix Dry Ingredients:
- – In a medium bowl, stir together the brown sugar, flour, and chopped pecans.
Prepare Wet Ingredients:
- – In a separate bowl, beat the softened butter and eggs together until well combined.
Combine Ingredients:
- – Stir the dry ingredients into the wet ingredients just until combined. Be careful not to overmix.
Fill Muffin Cups:
- – Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
Bake:
- – Bake mini muffins for 12-13 minutes and regular size muffins for 15-17 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve:
- – Run a knife around the edge of each muffin to loosen it, then pop the muffins out of the cups.
- – Serve the muffins warm for the best taste experience.