Pecan pie muffins deliver all the gooey sweetness and nutty crunch of classic pecan pie in a tender handheld treat ideal for breakfasts or holiday gatherings. With just five ingredients and a super simple mixing method they offer a shortcut to nostalgia without fussing over pie dough or lengthy prep. Perfect for those moments when a pecan pie craving strikes but time is short.
I remember the first time I made these for a Thanksgiving brunch and the plate vanished before the coffee even finished brewing. Now they are my go-to bake whenever I want that classic southern comfort with minimal effort.
Ingredients
- Light brown sugar: gives the signature caramel-like molasses flavor found in traditional pecan pie. Always pack it tightly in the cup and check for softness to ensure it mixes easily.
- All-purpose flour: binds everything together for structure. Opt for the freshest flour for fluffiest muffins.
- Pecans: bring crunch and a deep toasty flavor. Buy whole raw pecans and chop them just before baking for maximum freshness and aroma.
- Butter: supplies rich flavor and tender crumb. Use the best quality unsalted butter you can and let it soften fully at room temperature for easiest mixing.
- Eggs: hold the muffins together and provide a slightly gooey center reminiscent of pecan pie. Choose large eggs and beat them gently before adding.
Step-by-Step Instructions
- Prep the Muffin Tin:Generously grease every nook of your muffin cups with either soft butter or baking spray. This extra attention will help prevent sticking and keep the crusty edges as tasty as the centers.Mix the Dry Ingredients:In a medium bowl stir together the packed brown sugar flour and chopped pecans until evenly combined. Work out any brown sugar clumps with your fingertips for a consistent mix.Combine the Wet Ingredients:In a separate bowl beat the softened butter with the eggs until completely smooth and homogenous. Take time here as well mixed wet ingredients make lighter muffins.Combine Dry and Wet Mixtures:Add the dry ingredient blend to the wet mix. Stir carefully and gently just until everything is incorporated. Overmixing leads to dense muffins so stop as soon as the batter comes together.Fill the Muffin Cups:Spoon the thick batter into each prepared muffin cup filling them about two thirds full. The batter will puff up as it bakes so do not overfill.Bake to Perfection:Place the muffin tin into a preheated oven set at three hundred fifty degrees Fahrenheit. For mini muffins bake for about twelve to thirteen minutes. For standard size bake up to seventeen minutes. Look for set tops with a slight jiggle in the center if you like a gooey bite.Cool and Release:Immediately after baking run a knife gently around each muffin to help release them. Allow them to cool slightly before popping out onto a plate to avoid breaking apart the soft centers.SEE NEXT TO PAGE
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