Here’s a simple, delicious recipe for pecan pie muffins—all the flavor of pecan pie in a portable muffin form. They have a tender muffin base and a sweet, nutty topping.
🥧 Pecan Pie Muffins
Ingredients (makes 12 muffins)
Muffin Base:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
Pecan Pie Topping:
- ½ cup brown sugar (packed)
- 2 tbsp butter, melted
- 2 tbsp corn syrup (or honey/maple syrup)
- ½ tsp vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners or lightly grease.
- Make the muffin batter:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine milk, oil, egg, and vanilla.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Prepare the topping:
- In a small bowl, mix brown sugar, melted butter, corn syrup, vanilla, and chopped pecans.
- Assemble muffins:
- Fill each muffin cup about ⅔ full with batter.
- Spoon a generous tablespoon of the pecan topping over each muffin.
- Bake:
- Bake 18–22 minutes, until a toothpick inserted into the muffin base comes out clean (the topping may be sticky).
- Cool for 5 minutes in the pan, then transfer to a wire rack.
- Serve:
- Enjoy warm or at room temperature. Optional: drizzle with a little melted chocolate or caramel sauce for extra decadence.
💡 Tips:
- Use toasted pecans for a deeper flavor.
- Corn syrup can be swapped with maple syrup for a natural sweetness.
- These muffins are best eaten within 2 days or can be frozen for up to 1 month.
If you want, I can also give a mini version with a gooey “pecan pie center” inside each muffin—super indulgent! Do you want me to make that version too?
