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Pecan Pie Brown Sugar Muffins Recipe

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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.

Ingredients

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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

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