These rich, buttery muffins taste like a soft, fluffy version of pecan pie. They’re loaded with toasted pecans, brown sugar, and a gooey, caramel-style top — just like the ones in your photo.
Ingredients
Dry ingredients:
- 1 cup chopped pecans
- 1 cup brown sugar (light or dark)
- ½ cup all-purpose flour
- ¼ tsp salt
Wet ingredients:
- 2 large eggs
- ½ cup melted butter (unsalted)
- 1 tsp vanilla extract
Optional toppings:
- Extra pecan halves
- Honey or maple drizzle
Instructions
1. Prepare the Muffin Pan
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or grease well with butter.
2. Mix the Dry Ingredients
In a bowl, combine:
- Flour
- Brown sugar
- Salt
- Chopped pecans
Stir until the pecans are coated and everything is evenly mixed.
3. Mix the Wet Ingredients
In another bowl, whisk:
- Eggs
- Melted butter
- Vanilla
Make sure the butter is slightly cooled so it doesn’t cook the eggs.
4. Combine
Pour the wet ingredients into the dry mixture.
Stir gently — the batter will be thick and sticky (this is normal for pecan pie muffins).
5. Fill the Muffin Cups
Spoon the batter into the muffin cups, filling each about ¾ full.
If you want a pretty top, place 1–2 pecan halves on each muffin.
6. Bake
Bake for 18–22 minutes, or until the tops are golden brown and slightly caramelized.
Let them cool 10 minutes before removing from the pan — they firm up as they cool.
7. Serve
These muffins are amazing:
- Warm
- With butter
- With a drizzle of honey or maple syrup
- With coffee or tea
The inside should be moist, rich, and full of pecan pieces — just like in your picture.
Optional Add-Ins
- ¼ cup mini chocolate chips
- Dash of cinnamon
- Splash of bourbon
- Replace some pecans with walnuts