Pecan Pie Muffins

These decadent pecan pie muffins capture all the rich, gooey sweetness of classic pecan pie in a convenient handheld form. Each muffin features a tender, buttery base filled with brown sugar, corn syrup, and plenty of chopped pecans that create that signature pecan pie flavor and texture. Perfect for breakfast, brunch, or dessert, these pecan pie muffins offer the beloved taste of the traditional Southern dessert without the need for pie crust or lengthy preparation time.

Recipe Details

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12
Difficulty: Easy

Ingredients

For the Muffin Base:

• 1¾ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup unsalted butter, melted
• 1 large egg
• ¾ cup whole milk
• 1 teaspoon vanilla extract

For the Pecan Pie Filling:

• ¾ cup packed brown sugar
• ½ cup corn syrup
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1½ cups chopped pecans
• ½ cup pecan halves for topping

Instructions

Prepare for Baking:

1. Preheat oven and prep muffin tin. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or generously grease each cup with butter or cooking spray.
2. Toast pecans for enhanced flavor. Spread chopped pecans on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant and lightly golden. Remove and let cool while preparing other ingredients.

Make the Muffin Base:

3. Combine dry ingredients. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
4. Mix wet ingredients. In a separate medium bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth and well combined.
5. Create muffin batter. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon just until combined. The batter should be slightly lumpy – don’t overmix.

Prepare the Pecan Pie Filling:

6. Whisk filling ingredients. In a medium bowl, whisk together brown sugar, corn syrup, egg, melted butter, vanilla extract, and salt until smooth and well combined.
7. Fold in toasted pecans. Add the cooled toasted chopped pecans to the filling mixture and stir until evenly distributed.

Assemble the Muffins:

8. Fill muffin cups strategically. Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅓ full. This creates a base for the pecan filling.
9. Add pecan pie filling. Spoon about 2 tablespoons of the pecan pie filling over the batter in each cup, distributing it evenly but not stirring it in.
10. Top with pecan halves. Place 2-3 pecan halves on top of each muffin for an attractive presentation and extra pecan flavor.

Bake the Muffins:

11. Bake until set. Bake for 18-22 minutes until the muffin tops are golden brown and a toothpick inserted into the muffin portion (not the gooey center) comes out with just a few moist crumbs.
12. Cool in pan initially. Let the pecan pie muffins cool in the pan for 5 minutes to allow the filling to set slightly before removing.
13. Transfer to cooling rack. Carefully remove muffins from the pan and transfer to a wire cooling rack. The filling will still be slightly gooey when warm, which is perfect.

Tips for Success

Don’t overmix the batter: Stir the muffin batter just until the ingredients are combined. Overmixing leads to tough, dense muffins instead of tender ones.

Toast the pecans: This extra step intensifies the nutty flavor and prevents the pecans from becoming soggy during baking.

Check doneness carefully: The pecan pie filling should still be slightly gooey, so test for doneness by inserting a toothpick into the actual muffin portion, not the center filling.

Use room temperature ingredients: Bring eggs and milk to room temperature for better mixing and more tender muffins.

Fill strategically: The layering technique ensures each bite has both muffin and pecan pie filling without the filling sinking to the bottom.

Recipe Variations

Bourbon pecan pie muffins: Add 1 tablespoon bourbon to the pecan pie filling for an adult twist on the classic flavor.

Chocolate chip addition: Fold ½ cup mini chocolate chips into the muffin batter for extra indulgence.

Maple pecan muffins: Replace corn syrup with pure maple syrup for a different but equally delicious flavor profile.

Mini muffin version: Use a mini muffin tin and reduce baking time to 12-15 minutes for bite-sized treats perfect for parties.

Storage Instructions

Store pecan pie muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual muffins in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave for 15-20 seconds.

These muffins are delicious served warm or at room temperature. The pecan pie filling becomes slightly firmer as the muffins cool but retains that characteristic sweet, gooey texture that makes pecan pie so beloved.

Nutritional Highlights

Pecans provide healthy fats, protein, and fiber, while also delivering essential minerals like manganese and copper. Each muffin offers the satisfying richness of traditional pecan pie with the convenience of individual portions.

Serving Suggestions

Serve pecan pie muffins with fresh coffee for a perfect morning treat, or offer them as dessert with a scoop of vanilla ice cream. They make excellent additions to brunch spreads, holiday gatherings, or bake sales. The portable nature of these muffins makes them ideal for picnics, lunch boxes, or afternoon snacks.

These pecan pie muffins deliver all the nostalgic flavors of the classic Southern dessert in a format that’s both practical and delicious. The combination of tender muffin base and gooey pecan pie filling creates a treat that satisfies any sweet tooth while offering the convenience of individual servings. Whether you’re a longtime pecan pie lover or discovering this flavor combination for the first time, these muffins are sure to become a favorite in your baking repertoire.