Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins are a delightful twist on classic pecan pie flavors, baked into moist, tender muffins. Perfect for breakfast or a sweet snack, these muffins combine rich brown sugar and warm cinnamon with crunchy pecans for a comforting treat.

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 light brown sugar until smooth.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture. 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 to make 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, then gently press a whole pecan half onto the top of each muffin.
9. Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra crunch, toast the pecans lightly before chopping and adding to the batter.
• If you prefer a dairy-free option, substitute sour cream and milk with coconut yogurt and almond milk.
• Swap cinnamon for pumpkin pie spice for a seasonal twist.
• Make mini muffins by using a mini muffin tin; reduce baking time to 12-15 minutes.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm gently in a microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped walnuts instead of pecans?

Yes, walnuts are a great substitute and will provide a similar texture and nutty flavor.

Can I make the batter ahead of time?

For best results, bake the muffins right after mixing the batter. However, you can refrigerate the batter for up to 24 hours, then stir gently before filling the muffin cups and baking.

Pecan Pie Brown Sugar Muffins Recipe

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4.5 from 117 reviews

These Pecan Pie Brown Sugar Muffins combine the rich, nutty flavors of pecans with the warm sweetness of brown sugar and cinnamon, creating a moist and tender muffin with a delightful crunchy topping. Perfect for breakfast, brunch, or a cozy snack.

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

Ingredients

Scale 1x2x3x

Muffin Batter

• 1 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

Topping

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy muffin removal and clean-up.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until thoroughly combined.
3. Combine Wet Ingredients: In a large bowl, stir the melted butter and light brown sugar together until smooth and creamy.
4. Add More Wet Ingredients: Beat in the eggs, sour cream, milk, and vanilla extract to the butter and sugar mixture, stirring until fully incorporated.
5. Fold Dry into Wet: Gently fold the dry ingredients into the wet ingredients just until combined, taking care not to overmix, which helps keep muffins tender.
6. Prepare Pecan Topping: In a small bowl, mix the chopped pecans with brown sugar and melted butter to create a rich, crunchy topping for the muffins.
7. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
8. Add Topping and Pecans: Spoon the pecan topping over each muffin and gently press a whole pecan half onto the top of each for an attractive finish and extra crunch.
9. Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
10. Cool: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Ensure the melted butter is cooled slightly before mixing with eggs to prevent curdling.
• Do not overmix the batter to keep muffins moist and tender.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Using sour cream adds moisture and richness to the muffins but can be substituted with Greek yogurt if desired.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

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