Pecan Pie Muffins

These pecan pie muffins are basically pecan pie filling in muffin form, and they are amazingly easy to make. 

With only five ingredients (six if you count the nonstick spray oil for the muffin pan liners), these muffins are simple to make and reminiscient of your favorite holiday pecan pie. 

Of course, these muffins are lovely for breakfast, but, may I suggest, they also are fabulous for dessert. Just top them with a dollop of lightly sweetened whipped cream or a side of vanilla ice cream. 

If you really want to be decadent, drizzle the ice cream or whipped cream with a little caramel syrup and a few toasted pecans. 

These muffins are not necessarily pretty on their own, but one bite will tell you that they are really special. They are what happens when a pie and a muffin get married. 

On the outside, they are like muffins, but on the inside, they are gooey, just like pecan pie, especially when warm from the oven. 

If you wait a day or two, the muffins will eventually get less gooey, and more muffin-like, making them perfect for lunchboxes and snacks. 

Kind of like two muffins in one! 

Day one... 

Gooey and more pie-like.. 

Day two: 

Still moist but more cake-like...

Ingredients in these Pecan Pie Muffins:

Pecans: Use chopped pecans or pecan pieces. Don't chop them too finely. 

Light Brown Sugar: You'll need one cup, packed. 

All-Purpose Flour.

Eggs. 

Melted Butter: I used salted butter. If you use unsalted butter, add a pinch of salt to the batter. 

How to Make These Pecan Pie Muffins: 

These muffins are super easy to make. 

First, whisk together the pecans, sugar, and flour in one bowl. 

In another bowl, whisk the eggs until foamy and then drizzle in the melted butter while you continue to whisk. 

After that, add the wet ingredients to the dry ingredients and stir until just combined. Portion the ingredients into a paper-lined muffin tin. 

Finally, bake until just set. 

Possible Recipe Variations:

I did not use any leavening in these muffins other than the eggs. If you'd like your muffins to mound a bit, you can add about 1/4 teaspoon of baking powder and cut back the butter by half. This will produce a more cake-like muffin. 

For more add-ins, you could try mini semi-sweet chocolate chips or Heath Bar toffee chips. I'm pretty sure both would be amazing. 

You could also try adding a bit of vanilla to the batter. 

You could also top these muffins with a pecan half attached with a little powdered sugar glaze. 

These muffins were originally published in Trisha Yearwood's book, Georgia Cooking in an Oklahoma Kitchen. Clarkson Potter, 2008. 

These things were so delicious. I can't stop eating them. 

More Pecan Recipes You May Also Enjoy:

Pecan Caramel Tassies

Chocolate Pecan Butter Cups

Pecan Pralines

Pecan Butterscotch Shortbread Cookies

Pecan Brittle

Let's see what this month's Muffin Monday bakers made!

• Carrot Cake Muffins from Food Lust People Love
• Chocolate Ginger Bran Muffins from A Messy Kitchen
• Pecan Pie Muffins from Karen’s Kitchen Stories
• Ricotta Basil Muffins from Magical Ingredients
• Sourdough Doughnut Muffins from Zesty South Indian Kitchen

Pecan Pie Muffins Recipe

Yield: 9 Muffins

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

These pecan pie muffins are basically pecan pie filling in muffin form, and they are amazingly easy to make.

Ingredients

• 1 cup (about 107 grams) chopped pecans
• 213 grams (1 cup) packed light brown sugar
• 70 grams (1/2 cup) all purpose flour
• 2 large room temperature eggs
• 150 grams (1 1/3 sticks) salted butter, melted and cooled

Instructions

1. Heat the oven to 350 degrees F with a rack in the center. Line a muffin tin with 9 paper liners. Mist the liners with spray oil.
2. In a medium bowl, mix together the pecans, brown sugar, and flour.
3. In another medium bowl, whisk the eggs until foamy.
4. While continuing to whisk, slowly drizzle in the butter while whisking contantly.
5. Add the egg mixture to the flour mixture and stir until just combined.
6. Divide the batter among the 9 muffin cavities. Bake for 20 to 25 minutes.

Nutrition Facts

Calories

337

Fat (grams)

23 g

Sat. Fat (grams)

10 g

Carbs (grams)

31 g

Fiber (grams)

1 g

Net carbs

30 g

Sugar (grams)

24 g

Protein (grams)

3 g

Cholesterol (grams)

77 mg

https://www.karenskitchenstories.com/2024/06/pecan-pie-muffins.html

Karen's Kitchen Stories

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