Pecan Pie Muffins

Here is a mouthwatering recipe for Pecan Pie Muffins. They capture all the gooey, caramel-like, buttery goodness of a classic Southern pecan pie, but baked into a convenient, bite-sized muffin cup!

Ingredients

For the Muffin Base:

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 large egg, beaten
• 1/2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Pecan Pie Topping:

• 1/2 cup chopped pecans
• 1/3 cup packed light brown sugar
• 3 tbsp unsalted butter, melted
• 1 large egg
• 1/2 tsp pure vanilla extract
• A pinch of salt

Instructions

1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or line it with paper liners (greasing helps prevent the sticky topping from sticking to the liners).
2. Mix the Muffin Batter: In a medium mixing bowl, whisk together the 1 cup of flour, 1/2 cup brown sugar, baking powder, and salt. Stir in the 1/2 cup of chopped pecans.
3. Add Wet Ingredients: Pour in the 1/2 cup melted butter, beaten egg, and vanilla extract. Stir just until moistened and a thick dough forms.
4. Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups (about 1 tablespoon per cup). Press the batter down slightly into the bottom and up the sides to form little cups.
5. Make the Topping: In a separate small bowl, whisk together the melted butter, brown sugar, egg, vanilla, and salt for the topping. Stir in the remaining 1/2 cup of chopped pecans.
6. Top and Bake: Spoon the pecan mixture evenly over the top of each unbaked muffin batter cup.
7. Bake: Bake for 15 to 18 minutes, or until the centers are set and the edges are bubbling and golden brown.
8. Cool Carefully: Let the muffins cool in the pan for about 10 minutes (this is crucial so the gooey caramel topping can set). Run a butter knife gently around the edges of each muffin, then transfer them to a wire rack to cool completely.

Pro Tips

• Don’t Skip the Cooling Time: Because of the brown sugar and butter filling, these muffins will be extremely hot and gooey straight out of the oven. Letting them rest in the pan helps them hold their shape.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They taste amazing warmed up in the microwave for about 10–15 seconds!