f you love the rich, gooey flavor of pecan pie but don’t have the time to make one from scratch, these Pecan Pie Muffins are the answer. They capture all that nutty, caramel-like sweetness in a soft, chewy muffin that’s ready in minutes.
They’re buttery, rich, and full of toasted pecan flavor — perfect for breakfast, dessert, or a mid-day treat with your coffee. Simple ingredients, quick prep, and big flavor… you’ll find yourself making these on repeat!
Step-by-Step Instructions
Step 1: Prep your pan
Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners. This recipe makes about 9–12 muffins, depending on size.
Step 2: Mix the dry ingredients
In a large mixing bowl, combine 1 cup chopped pecans, 1 cup brown sugar, and 1/2 cup flour. Stir until the pecans are evenly coated and everything looks crumbly.
Step 3: Whisk the wet ingredients
In another bowl, beat 2 large eggs until slightly foamy. Then whisk in 1/2 cup melted butter (cooled slightly) and 1 teaspoon vanilla extract until well blended.
Step 4: Combine everything
Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter will be thick and sticky, that’s exactly what you want!
Step 5: Fill the muffin tin
Spoon the batter into your prepared muffin cups, filling each about two-thirds full. These muffins rise a bit but don’t overflow much.
Step 6: Bake to perfection
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean. The tops should be golden brown and slightly glossy.
Step 7: Cool and enjoy
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. They’re amazing warm gooey on the inside with a crisp, caramelized edge!
Notes & Tips
- Toast the pecans before adding them to the batter for a deeper, nuttier flavor.
- Don’t overmix — a few streaks of flour are fine; overmixing can make them dense.
- For a dairy-free version, use melted coconut oil instead of butter.
- Add a pinch of sea salt to bring out the sweetness and balance the caramel tones.
- Store leftovers in an airtight container at room temperature for up to 3 days (or refrigerate for a week).
- Want a twist? Add ¼ cup chocolate chips for a pecan-chocolate dream combo!
Frequently Asked Questions
1. Can I use pecan halves instead of chopped pecans?
Yes, just chop them roughly so they distribute evenly throughout the batter.
2. Do these muffins need to be refrigerated?
They’re fine at room temperature for a few days, but refrigerate them if your kitchen is warm or humid.
3. Can I freeze pecan pie muffins?
Absolutely! Freeze them in a sealed bag or container for up to 2 months. Thaw at room temperature or warm in the microwave for a few seconds.
4. Can I make them gluten-free?
Yes! just use a 1:1 gluten-free flour blend. The texture may be slightly different, but still delicious.
5. Why are my muffins sticking to the liners?
That’s common with high sugar content. Try lightly spraying the liners with cooking spray or baking without liners in a well-greased pan.
Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners. Calories: Approximately 250 per muffin
Protein: 3g
Carbs: 30g
Fat: 15g
Ingredients
Instructions
In a large bowl, combine the chopped pecans, brown sugar, and flour. Stir well to ensure the pecans are evenly coated.
In a separate bowl, beat the eggs until they are foamy. Add the melted butter and vanilla extract, mixing well.
Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.Nutrition