Pecan Pie Muffins Recipe
These pecan pie muffins are buttery, nutty, and irresistibly soft, with a crisp top and gooey center that mimics the flavors of classic pecan pie. Perfect for quick treats or holiday platters, they come together easily with simple ingredients and deliver big southern comfort in mini form.
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.