Golden, gooey, and irresistibly nutty—these pecan pie muffins blur the line between dessert and breakfast in the best possible way. With the rich, caramel depth of a Southern pie and the soft, buttery crumb of a classic muffin, they deliver that down-home comfort with every bite.
They’re shockingly easy to whip up, using pantry staples and no mixer—just stir, scoop, and bake. And yes, they taste just as good as our other go-to desserts like Carrot Cake and Blackberry Cobbler, with that warm, nostalgic sweetness that lingers long after.
Whether you’re sharing them at brunch or sneaking one with your evening tea, these muffins bring Southern charm with a globally tempting flavor. Think of them as bite-sized tradition meets modern indulgence—with crispy edges and a molten center you won’t forget.
Why You’ll Be Hooked?
- The flavor? Deep, toasty, and just sweet enough—like your favorite pie in a muffin’s cozy disguise.
- The first time I made them was on a whim before a road trip, and now I can’t go anywhere without someone asking me to bring a batch—portable, easy, unforgettable.
- They slide right into my routine—quick enough for weekdays, indulgent enough for holidays, and they freeze beautifully (though they never last that long).
- Over time, I’ve added chopped dark chocolate or orange zest for a twist, and every variation still captures that pecan pie magic.
- They’ve even helped me scale back on sugary store-bought snacks—one of these is satisfying without the crash.
Pecan Pie Muffins Recipe
Equipment
- Mini muffin pan (18 cups)
- Mixing bowls (medium and large)
- Wooden spoon or spatula
- Electric mixer or whisk
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Muffin liners or non-stick spray with flour
Ingredients
- 1 cup chopped pecans
- ½ cup all-purpose flour
- 2 large eggs beaten
- ⅔ cup butter softened
- 1 cup packed light brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare 18 mini muffin cups by either greasing and flouring them or lining them with paper muffin liners.
- In a medium bowl, combine the brown sugar, flour, and chopped pecans.
- In a separate bowl, beat the softened butter and eggs together until the mixture is smooth, then stir this wet mixture into the dry ingredients until just combined.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back lightly when touched.
- Once baked, remove the muffins from the oven.
- Let them cool on a wire rack.
- Serve after they have cooled completely.
Notes
- Use toasted pecans for a deeper, more complex flavor.
- Do not overmix the batter—stir just until combined for tender muffins.
- Lightly dust the greased muffin cups with flour to prevent sticking if not using liners.
| Calories | 338kcal |
| Carbohydrates | 31g |
| Fiber | 1g |
| Fat | 24g |
| Protein | 3g |
| Cholesterol | 77g |
Tips To Ease Your Job!
- Soften Butter Quickly: Cut butter into small cubes and let it sit at room temperature for faster softening, or microwave for just 10 seconds at 30% power.
- Use an Ice Cream Scoop: To evenly portion the batter into mini muffin cups, use a small cookie or ice cream scoop—less mess, more precision.
- Line First, Then Spray: If using liners, give them a quick spray of nonstick spray so muffins release cleanly, especially with sticky edges.
- Toast Pecans Ahead: Toast pecans in a dry skillet or oven for 5–7 minutes to bring out their rich, nutty aroma and add depth of flavor.
