Pecan Pie Muffins

Why You’ll Love Pecan Pie Muffins Recipe

If you’re a fan of pecan pie but prefer a more portable version, these pecan pie muffins are a dream come true. They capture the essence of the beloved pie—its nutty, sweet, and slightly gooey filling—while being a fun and easy-to-eat snack. The muffins are moist, flavorful, and make for an irresistible treat during the fall season or anytime you’re craving something indulgent. They are quick to make, requiring minimal ingredients, and the smell of baking pecans will fill your kitchen with warmth and comfort.

Ingredients

• 1 cup all-purpose flour

• 1/2 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1/2 cup buttermilk

• 1 tsp vanilla extract

• 1 cup pecans, chopped

• 1/2 cup corn syrup

• 1/4 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. In a separate bowl, mix together the melted butter, eggs, buttermilk, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Gently fold in the chopped pecans.

6. In a small saucepan, combine the corn syrup and heavy cream. Heat over medium-low heat, stirring occasionally, until the mixture is warmed through and slightly thickened.

7. Spoon the batter into the muffin tin, filling each cup about 2/3 of the way.

8. Pour a small amount of the warm corn syrup mixture over the top of each muffin, ensuring a little bit of the syrup and cream mixture is on each one.

9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Servings and timing

• Servings: 12 muffins

• Prep time: 15 minutes

• Cook time: 18-22 minutes

• Total time: 35-40 minutes

Variations

• Add chocolate chips: If you’re craving chocolate, you can add a handful of chocolate chips into the muffin batter for an extra decadent treat.

• Use maple syrup: Replace the corn syrup with maple syrup for a unique twist that gives the muffins a deeper, richer flavor.

• Make it gluten-free: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

• Different nuts: While pecans are classic, try experimenting with walnuts, almonds, or even hazelnuts for a different flavor profile.

Storage/reheating

• Storage: Store pecan pie muffins in an airtight container at room temperature for up to 3 days. If you need to store them longer, place them in the fridge for up to 1 week.

• Freezing: You can freeze these muffins for up to 3 months. To freeze, wrap each muffin individually in plastic wrap, then store them in a freezer-safe bag. When ready to eat, thaw at room temperature or warm them in the microwave.

• Reheating: To reheat, place the muffins in the microwave for 10-15 seconds or warm them in a 350°F oven for 5-7 minutes.

FAQs

1. Can I use a different type of nut instead of pecans?

Yes! You can substitute pecans with walnuts, almonds, or any other nut of your choice.

2. Can I make these muffins without buttermilk?

Yes, if you don’t have buttermilk on hand, you can substitute with a mixture of regular milk and a splash of vinegar or lemon juice.

3. Can I add chocolate to these muffins?

Absolutely! Chocolate chips or even chunks of chocolate would pair wonderfully with the pecans in these muffins.

4. How can I make these muffins gluten-free?

To make these muffins gluten-free, you can use a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent for the best texture.

5. Can I use maple syrup instead of corn syrup in this recipe?

Yes, you can use maple syrup in place of corn syrup for a unique, flavorful twist on these muffins.

6. How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

7. Can I double this recipe?

Yes, you can easily double the recipe to make more muffins. Just make sure you adjust your baking time if needed.

8. Can I freeze these muffins?

Yes, these muffins freeze well. Just wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

9. Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar will work just fine. The flavor will be slightly milder but still delicious.

10. Can I bake these muffins in mini muffin pans?

Yes, you can bake these muffins in mini muffin pans. Just reduce the baking time to around 12-15 minutes.

Conclusion

Pecan pie muffins are a delightful blend of the rich, nutty flavor of pecan pie with the ease of a muffin. Whether for breakfast, dessert, or a snack, they’re sure to become a favorite in your baking repertoire. With simple ingredients, easy steps, and endless ways to customize, these muffins are perfect for any occasion. Give them a try and enjoy the comforting flavors of pecan pie in muffin form!

Pecan Pie Muffins

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These Pecan Pie Muffins are a delicious twist on the classic pecan pie, offering a perfect blend of soft, moist muffin texture and the rich, nutty flavor of pecan pie. Ideal for breakfast or as a treat for any occasion, these muffins are sure to satisfy your sweet tooth.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pecans, chopped
• 1/4 cup maple syrup (optional for added sweetness)
• 1/4 cup heavy cream (for a richer texture)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with butter or non-stick spray.
2. In a large bowl, mix together the flour, brown sugar, granulated sugar, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
5. Fold in the chopped pecans, making sure they are evenly distributed in the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. If desired, drizzle maple syrup on top of each muffin for an extra touch of sweetness.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
9. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• You can toast the pecans lightly in a dry skillet before adding them to the batter to enhance their flavor.
• If you prefer a less sweet muffin, reduce the amount of sugar by 1/4 cup.