Pecan Pie Muffins

Pecan Pie Muffins

These Pecan Pie Muffins are a delightful combination of a muffin and a pecan pie, offering a deliciously sweet and nutty flavor with a tender, moist texture. Perfect for breakfast, brunch, or as a sweet snack!


  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. Mix Dry Ingredients: In a medium bowl, combine the brown sugar, flour, and salt. Mix in the chopped pecans.
  3. Combine Wet Ingredients: In another bowl, mix together the melted butter, beaten eggs, and vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  8. Serve: Enjoy your Pecan Pie Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.


  • For added flavor, you can toast the pecans before chopping and adding them to the batter.
  • These muffins can also be frozen. To freeze, let them cool completely, then wrap each muffin in plastic wrap and place them in a resealable freezer bag. Thaw at room temperature or warm them up in the microwave before serving.

Enjoy your delicious Pecan Pie Muffins!

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