Pecan pie muffins

These Pecan Pie Muffins are a delicious twist on the classic pecan pie, perfect for breakfast, brunch, or dessert. Each muffin has a soft, moist base with a gooey, nutty topping that tastes just like traditional pecan pie in a convenient handheld form.

---

Ingredients (Makes 12 Muffins)

For the Muffins

• 1¾ cups all-purpose flour

• ½ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, melted

• ¾ cup milk

• 2 large eggs

• 1 teaspoon vanilla extract

For the Pecan Pie Topping

• ½ cup brown sugar, packed

• ¼ cup unsalted butter, melted

• 2 tablespoons corn syrup or honey

• 1 teaspoon vanilla extract

• 1 cup pecans, chopped

---

Instructions

1. Prepare the Muffin Batter

1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin tin with paper liners or grease lightly.

3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

4. In another bowl, mix melted butter, milk, eggs, and vanilla extract.

5. Pour wet ingredients into dry ingredients and stir gently until just combined.

   • Tip: Do not overmix; the batter should be slightly lumpy.

---

2. Prepare the Pecan Pie Topping

1. In a small bowl, combine brown sugar, melted butter, corn syrup, and vanilla.

2. Stir in chopped pecans.

---

3. Assemble the Muffins

1. Spoon muffin batter into prepared muffin cups, filling about 2/3 full.

2. Evenly spoon pecan topping over each muffin.

3. Press lightly so topping sticks to batter.

---

4. Bake

1. Bake in preheated oven for 18–22 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean (excluding the sticky topping).

2. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

---

5. Serve & Enjoy

• Serve warm or at room temperature.

• Optional: Drizzle with a little caramel sauce or dust with powdered sugar.

---

Tips for Perfect Pecan Pie Muffins

• Use fresh pecans for the best flavor.

• For extra gooeyness, add a small dollop of cream cheese to the center of each muffin before topping.

• Muffins can be stored in an airtight container for 2–3 days or frozen for longer storage.

---

Variations

• Chocolate Pecan Muffins: Add ½ cup chocolate chips to the batter.

• Maple Pecan Muffins: Replace corn syrup with maple syrup for a maple flavor.

• Mini Muffins: Use a mini muffin tin for bite-sized treats; reduce baking time to 12–15 minutes.

---

These Pecan Pie Muffins capture all the sweet, nutty goodness of pecan pie in a fluffy, portable muffin—perfect for any occasion!