If you adore the rich, buttery flavors of classic pecan pie but want a fun, portable twist, this Pecan Pie Muffins Recipe is your new best friend. Imagine tender, sweet muffins packed with crunchy toasted pecans and that irresistible caramel-like filling, all baked into bite-sized delights perfect for breakfast, snacks, or dessert. They are incredibly quick to whip up, delightfully moist, and an absolute crowd-pleaser every time you bring them out. Ready to fall in love with pecan pie all over again? Let’s get baking!
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together effortlessly to create these scrumptious pecan pie muffins. Each item is carefully chosen to balance sweetness, texture, and that melt-in-your-mouth goodness you crave.
- ¾ cup all-purpose flour: Provides the soft, cakey structure that holds everything together perfectly.
- 1 tsp vanilla extract: Adds a warm, aromatic depth that enhances the buttery flavors.
- 1 cup packed light brown sugar: Imparts rich caramel notes and moistness thanks to its molasses content.
- 11 Tbsp butter (melted): Delivers lush, buttery richness and a tender crumb with every bite.
- 2 large eggs: Bind the ingredients and add a slight lift to the muffins.
- 1 cup chopped pecans: For that signature nutty crunch and authentic pecan pie flair.
How to Make Pecan Pie Muffins Recipe
Step 1: Preheat and Prepare Your Pans
Set your oven to 350ºF and get two mini muffin pans ready by spraying them with cooking spray or lining them with mini cupcake liners. This setup ensures your muffins don’t stick and come out perfectly shaped.
Step 2: Mix the Batter
In a large bowl, whisk together all the dry and wet ingredients — flour, vanilla extract, light brown sugar, melted butter, and eggs — until the batter is smooth and well combined. Then gently stir in the chopped pecans to distribute the crunchy bites throughout.
Step 3: Scoop and Fill
Using a small cookie scoop or tablespoon, fill each muffin cup about three-quarters full. This gives the muffins room to rise without spilling over, promising perfectly sized treats.
Step 4: Bake to Perfection
Bake the muffins in your preheated oven for 12 to 15 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. This ensures they’re moist but fully set.
Step 5: Cool and Optional Finishing Touch
Let the muffins cool for about 5 minutes in the pans. Then, carefully run a knife around each muffin’s edge to loosen it and transfer the muffins to a wire rack to cool completely. For an extra touch of sweetness, sprinkle with powdered sugar before serving.
How to Serve Pecan Pie Muffins Recipe
Garnishes
A simple dusting of powdered sugar enhances their sweet appeal and adds a pretty finish. For a special occasion, drizzle with melted caramel or a light glaze made with cream cheese frosting to elevate these muffins to dessert star status.
Side Dishes
Pair these muffins with a hot cup of coffee or spiced chai tea for a cozy morning treat. They also complement creamy yogurt or fresh fruit perfectly, balancing their richness with refreshing flavors.
Creative Ways to Present
Serve your pecan pie muffins on a rustic wooden board surrounded by whole pecans and a small bowl of maple butter. For parties, arrange them in mini cupcake liners lined on a tiered stand, making them irresistibly charming and easy for guests to grab.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to three days. This retains their soft texture while keeping them fresh and ready to enjoy without fuss.
Freezing
These pecan pie muffins freeze beautifully! Wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. They’ll last up to two months and thaw quickly when you need a sweet treat on the fly.
Reheating
To refresh frozen or stored muffins, warm them in a microwave for about 15-20 seconds or pop them in a preheated oven at 325ºF for 5-7 minutes. This brings back that bakery-fresh softness and warmth that makes every bite heavenly.
FAQs
Can I use different nuts instead of pecans?
Absolutely! Walnuts or even chopped almonds work wonderfully if you want to switch things up. Just keep the nut-to-batter ratio the same for best results.
Are these muffins good for breakfast?
Definitely! These muffins combine the sweetness of pecan pie with the convenience of a muffin, making them a perfect grab-and-go breakfast or brunch option.
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend. Just make sure your blend includes xanthan gum or a similar binder to maintain texture.
How crunchy are the pecans inside the muffins?
They retain a wonderful crunch that contrasts delightfully with the soft muffin. Toasting the pecans lightly before adding them will enhance their flavor even more.
What’s the best way to prevent the muffins from sticking to the pan?
Use a light spray of cooking oil or grease your muffin tins well. Alternatively, mini cupcake liners make removal super easy and make cleanup a breeze.
Final Thoughts
This Pecan Pie Muffins Recipe is a joyful celebration of everything we love about pecan pie, but in a playful, portable package. I guarantee once you try these, they’ll become a beloved staple in your kitchen. So gather your ingredients, embrace the cozy vibes, and bake up a batch that is sure to bring smiles around your table.
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Pecan Pie Muffins Recipe
- Total Time: 20-23 minutes
- Yield: 24 mini muffins 1x
Description
Delightfully rich and buttery pecan pie muffins that capture the classic flavors of pecan pie in a convenient, handheld treat. Perfect for breakfast, brunch, or a sweet snack, these muffins combine a tender crumb with a gooey, nutty filling that pecan pie lovers will adore.
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- 1 cup packed light brown sugar
Wet Ingredients
- 11 Tbsp butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). Prepare two mini muffin pans by spraying them with cooking spray or lining them with mini cupcake liners to prevent sticking.
- Mix Wet and Dry Ingredients: In a large bowl, whisk together the all-purpose flour, vanilla extract, light brown sugar, melted butter, and eggs until the mixture is smooth and combined. Then gently fold in the chopped pecans to distribute evenly throughout the batter.
- Fill Muffin Pans: Using a small cookie scoop or spoon, fill each muffin cup about three-quarters full with the batter to allow room for rising without overflowing.
- Bake the Muffins: Place the muffin pans in the preheated oven and bake for 12 to 15 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out with a few crumbs but no wet batter, they are ready.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pans for about 5 minutes. Run a knife around each muffin’s edge to loosen and transfer to a wire rack to cool completely. Optionally, sprinkle the tops with powdered sugar before serving for an extra touch of sweetness.
Notes
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Chopping the pecans unevenly can add texture—feel free to leave some larger pieces.
- Make sure to not overfill the muffin tins to prevent overflowing during baking.
- If you prefer, mini cupcake liners make cleanup easier and help muffins keep their shape.
- Prep Time: 8 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
