Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins are a delightful twist on the classic pecan pie flavors, baked into soft, moist muffins. These treats combine the warmth of cinnamon, rich brown sugar, and crunchy pecans in every bite, perfect for breakfast or an afternoon snack.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar (for topping)
• 2 tablespoons melted butter (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: In a large bowl, combine the melted butter and brown sugar until smooth.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
6. Step 6: In a small bowl, stir together the chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter for the topping.
7. Step 7: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
8. Step 8: Spoon the pecan topping over each muffin and gently press a pecan half onto the top of each.
9. Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute the sour cream with Greek yogurt.
• Try adding a handful of mini chocolate chips to the batter for a chocolate-pecan twist.
• Use maple syrup instead of brown sugar in the topping for a different flavor profile.
• Toast the pecans lightly before chopping to enhance their nutty flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually wrapped for up to 2 months. Reheat muffins in a microwave for about 15-20 seconds or in a 350°F oven for 5-7 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, walnuts or almonds work well as substitutes, but pecans provide the classic flavor that makes these muffins special.

What can I use instead of sour cream?

You can replace sour cream with Greek yogurt or buttermilk for a similar texture and tangy flavor in the muffins.

Pecan Pie Brown Sugar Muffins Recipe

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★★★★★

4.7 from 118 reviews

These Pecan Pie Brown Sugar Muffins combine the rich, buttery flavors of classic pecan pie with a moist and tender muffin texture. Perfect for breakfast or a sweet snack, they feature a cinnamon-spiced batter topped with a crunchy, caramelized pecan and brown sugar topping.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract

Topping

• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar
• 2 tablespoons melted butter

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease clean up.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Combine Wet Ingredients: In a large bowl, stir the melted and slightly cooled unsalted butter with packed light brown sugar until smooth and well integrated.
4. Add Remaining Wet Ingredients: Mix in the eggs, sour cream, whole milk, and vanilla extract to the butter and sugar mixture, stirring until fully combined and smooth.
5. Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients, mixing just until the batter is combined. Avoid overmixing to keep muffins tender.
6. Prepare Pecan Topping: In a small bowl, mix together the finely chopped pecans, brown sugar, and melted butter to create the crunchy topping for the muffins.
7. Fill Muffin Cups: Divide the batter evenly among the 12 paper-lined muffin cups, filling each approximately 3/4 full to allow room for rising.
8. Add Topping and Garnish: Spoon the pecan topping onto each filled muffin cup evenly and gently press one pecan half on top of each muffin for garnish and added texture.
9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
10. Cool: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving to enhance flavor and texture.

Notes

• Do not overmix the batter to ensure muffins stay light and fluffy.
• You can substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
• Make sure the butter is not too hot when mixing with sugar to avoid cooking the eggs prematurely.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a nut-free version, omit pecans and sprinkle additional brown sugar topping or substitute with chopped seeds.

Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, cinnamon muffins, nutty muffins