Description
These Southern-Style Pecan Pie Muffins taste just like classic pecan pie — sweet, buttery, and nutty — but in an easy-to-make muffin form. With crisp edges and gooey centers, they’re perfect for breakfast, brunch, or a cozy dessert treat.
Ingredients
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large mixing bowl, combine brown sugar, flour, salt, and chopped pecans. Stir until well mixed.
- In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined (batter will be thick).
- Divide batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until tops are golden and set. A toothpick inserted in the center should come out mostly clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature — delicious on their own or with a dollop of whipped cream.
Notes
- Use toasted pecans for a deeper, nuttier flavor.
- For mini pecan pie bites, bake in a mini muffin pan for 12–15 minutes.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Drizzle with caramel sauce for an extra-indulgent touch.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American