These Pecan Pie Muffins are a delicious twist on the classic holiday dessert. Made with buttery pecans and sweet brown sugar these tender muffins make a great breakfast or snack.
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Why you'll love this recipe
- These muffins can be made ahead so you don't have to worry about spending a lot of time in the kitchen on busy mornings.
- You also only need simple ingredients so you don't have to worry about spending a lot of money at the grocery store to make them.
- They are full of all favorite fall flavors without all the effort.
Ingredient List
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- pecans halves
- light brown sugar
- all-purpose flour
- unsalted butter
- pure vanilla extract
- large eggs
- salt
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350°F. Spread the pecans evenly on a baking sheet. Place in the oven and bake for 10 minutes or until slightly darkened. Remove from the oven and chop.
- While the pecans are baking, add the eggs to a mixing bowl. Beat on low speed with a hand mixer for 1 minute. Add the softened butter to the bowl and continue beating until combined. Scrape down the sides of the bowl if needed.
- In a separate mixing bowl, combine the chopped pecans, flour, brown sugar, vanilla extract, and salt. Using a wooden or rubber spatula, mix until well combined.
- Add the flour mixture to the egg mixture and mix on medium speed until combined. Do not overmix.
- Scoop the batter into each muffin cup, filling them almost to the top. Sprinkle the remaining pecans on top.
- Place the muffin pan in the preheated oven and bake for 15 to 20 minutes, or until the tops are golden brown and the muffins are mostly firm to the touch. Cool for 10 minutes before removing from the pan.
Eileen's Tips for Success
- When the pecans are roasting, make sure that you spread them out evenly on the pan, so that they all cook at the same rate.
- Once you add the flour to the batter, be careful not overmix. Mix until just combined.
- I like lightly spraying my cupcake liners with nonstick cooking spray to prevent the batter from sticking to the liners.
Frequently Asked Questions
The secret to getting moist muffins is to not overbake them. Make sure that you watch them closely while they are in the oven.
You want this batter to be on the thicker side so that the pecans don't sink to the bottom of the muffins while they are baking.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Want to add a little extra flavor? You can add a little cinnamon to give it some warm spice.
- You can also add a simple vanilla glaze to the top of the muffins for a little extra sweetness.
Make ahead, storage, and freezer tips
Storage - Store the muffins in an airtight container at room temperature for up to three days.
Freezer: You can also freeze them in a freezer-safe container for up to three months. Thaw them on the counter for an hour or two before enjoying.
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Do you love pecan recipes? If so, you may also enjoy these additional recipes.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Pecan Pie Muffins
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Equipment Needed:
Ingredients
- 1 ½ cup pecans halved
- 2 large eggs
- ⅔ cup unsalted butter room temperature
- ½ cup all-purpose flour room temperature
- 1 cup light brown sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
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Instructions
- Preheat the oven to 350°F. Line a muffin pan with muffin cups or generously butter the sides of the pan. Set asideSpread 1½ cups pecans evenly on a baking sheet. Place in the oven and bake for 10 minutes or until slightly darkened.
- Spread 1½ cups pecans evenly on a baking sheet. Place in the oven and bake for 10 minutes or until slightly darkened
- While the pecans are baking, add 2 large eggs to a large mixing bowl. Beat on low speed with a stand mixer or hand mixer with beaters attached for 1 minute.
- Add ⅔ cup room temperature unsalted butter to the egg mixture and continue beating until combined. Scrape down the sides of the bowl if needed. Set aside.
- Remove the pecans from the oven and roughly chop them into small pieces. Set aside ¼ cup for later.
- In a separate large mixing bowl, combine 1 ¼ cup chopped pecans, ½ cup all-purpose flour, 1 cup light brown sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt, mix until well combined.
- Add the flour mixture to the egg mixture. Use a hand mixer with beaters attached, mix on medium speed until just combined. Do not overmix.
- Line a muffin pan with muffin cups or generously butter the sides of the pan.
- Scoop the pecan pie muffin batter into 12 muffin cups, filling them almost to the top.
- Using the set aside pecans, sprinkle on top of each muffin.
- Place the muffin pan in the preheated oven and bake for 15 to 20 minutes, or until the tops are golden brown and the muffins are mostly firm to the touch.
- Remove from the oven and let cool for 20 minutes before removing the muffins from the pan. Enjoy.
NOTES
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