pecan pie muffins recipe
The Best pecan pie muffins recipe
Classic Pecan Pie Muffins
A moist, spiced muffin version of pecan pie—perfect for breakfast or dessert. The buttery crust and caramelized pecans deliver a nostalgic sweetness in every bite.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup pecans, roughly chopped
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F. Line an 8×4-inch loaf pan with parchment paper and grease lightly. -
2
In a bowl, cream butter and sugars until fluffy. Beat in the egg and vanilla. Fold in flour and salt until just combined. -
3
In a separate bowl, whisk brown sugar, granulated sugar, eggs, milk, cinnamon, nutmeg, and salt. Stir in pecans. -
4
Pour filling into the prepared pan. Gently press the crust mixture over the top, mounding slightly. Bake for 30–35 minutes, until golden and a toothpick comes out clean.
🔧Equipment
- Mixing bowls
- Food processor or mixer
- Loaf pan (8×4 inches)
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, brush the top of the muffins with a little milk before baking.
- Chill the pan for 10 minutes before baking to help the crust set.
- These muffins freeze well for up to 3 months. Reheat in the oven at 350°F for 5–7 minutes.
Watch Video Of How Classic Pecan Pie Muffins Works
❓ Frequently Asked Questions About Pecan Pie Muffins
Can I substitute pecans for another nut in this recipe?
No, pecans are essential for the rich, buttery flavor and texture that define this recipe. While you could use walnuts or almonds in a pinch, the taste and crunch won’t match. If you’re avoiding pecans entirely, skip the nuts and add extra brown sugar to deepen the caramel flavor.
How do I know when the muffins are fully baked?
The muffins are done when they reach an internal temperature of 375°F (190°C) on a meat thermometer, or when a toothpick inserted into the center comes out clean. Overbaking can dry them out, so check them 5–10 minutes before the suggested time.
What if I don’t have a muffin tin?
Use a greased 9-inch round cake pan or a loaf pan for a single-serving version. Bake at 350°F (175°C) for 25–30 minutes until set. For smaller batches, line a baking sheet with parchment and shape the dough into muffins.
Can I make these ahead of time?
Yes! Store cooled muffins in an airtight container at room temperature for 2 days or freeze for up to 3 months. Reheat in a 350°F (175°C) oven for 5–10 minutes until warm and gooey.
What if my batter turns out too thick or thin?
Too thick? Add 1–2 tablespoons of milk or water and mix gently. Too thin? Reduce by 1–2 tablespoons and stir again. Consistency matters for even baking—avoid overmixing after adding eggs.
