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Pecan Pie Muffins

Delightful muffins inspired by classic pecan pie, featuring a rich, nutty flavor and a soft, pillowy texture with a crispy topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup buttermilk Can substitute with milk and lemon juice
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Stir until well-blended.
  3. In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix!
  5. Fold in the chopped pecans.
  6. Line a muffin tin with cupcake liners or grease it lightly.
  7. Pour the batter into each muffin cup, filling them about two-thirds full.
Baking
  1. Place the muffin tray in the preheated oven and bake for 18-20 minutes.
  2. Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or oven for best results.