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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/pecan-pie-brown-sugar-muffins-recipe/