Homemade Pecan Pie Muffins deliver all the rich, gooey, nutty flavor of a classic pecan pie in a quick, single-serve muffin form. They feature a soft, almost fudge-like center packed with brown sugar, butter, and crunchy chopped pecans.
Ingredients
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Nuts: 1 cup chopped pecans (plus extra whole or chopped pecans for topping).
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Sugars: 1 cup dark brown sugar (packed).
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Flour: 1/2 cup all-purpose flour.
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Butter: 1/2 cup (1 stick) unsalted butter, melted and slightly cooled.
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Eggs: 2 large eggs, room temperature.
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Flavorings: 1 tsp vanilla extract and 1/4 tsp salt.
1.Prep the Muffin Pan:350°F (175°C).
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with butter or nonstick cooking spray. (Note: Paper liners are not recommended as the gooey sugar centers can stick to paper).
2.Whisk Brown Sugar & Flour:Combine dry ingredients.
In a medium mixing bowl, whisk together 1 cup brown sugar, 1/2 cup all-purpose flour, and 1/4 tsp salt until no lumps remain.
3.Mix Eggs, Butter & Vanilla:Whisk wet ingredients until smooth.
In a separate bowl, whisk together the 2 eggs, melted butter, and vanilla extract until completely smooth and emulsified.
4.Fold Ingredients & Add Pecans:Do not overmix.
Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined. Fold in 1 cup of chopped pecans.
5.Fill Tin and Bake:Bake for 20–22 minutes.
Divide the batter evenly among 9 to 10 muffin cups (filling each about 2/3 full). Top each with extra chopped pecans. Bake at 350°F (175°C) for 20–22 minutes until the edges are golden and set, but the center remains soft and slightly gooey.
6.Cool and Serve:Prevents sticking to the pan.
Let the muffins cool in the pan for 10 minutes, then run a thin butter knife around the edges to release them onto a wire rack. Serve warm.
Pro-Tips for Success
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Toast the Pecans First: Toasting the chopped pecans in a dry pan over medium heat for 3–5 minutes brings out an extra level of nutty flavor before folding them into the batter.
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Skip Paper Liners: Because these muffins mimic the caramelized pie filling, they tend to stick to paper muffin liners. Spraying the tin well directly yields clean, beautifully browned edges.
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