Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins bring together the rich flavors of classic pecan pie in an easy-to-make, handheld treat. These moist muffins are perfect for breakfast or an indulgent snack any time of day.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: In a large bowl, combine the melted butter and 1 cup brown sugar until smooth.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
6. Step 6: In a small bowl, stir together the chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter to make the topping.
7. Step 7: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
8. Step 8: Spoon the pecan topping over each muffin and gently press a pecan half onto the top of each muffin.
9. Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, toast the pecans lightly before chopping and adding to the topping.
• Substitute sour cream with Greek yogurt for a slight tang and added moisture.
• Try adding a pinch of nutmeg to the dry ingredients for a warm, spiced note.
• Use maple syrup instead of brown sugar in the topping for a different sweetness profile.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze individually wrapped for up to 3 months. Reheat muffins gently in the microwave for about 20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped walnuts instead of pecans?

Yes, chopped walnuts make a great substitute if you prefer or only have walnuts on hand. They will provide a slightly different nutty flavor but work well in this recipe.

Can I make these muffins dairy-free?

You can substitute the butter with a plant-based margarine or coconut oil, use a non-dairy milk like almond or oat milk, and replace sour cream with a dairy-free yogurt alternative to make the recipe dairy-free.

Pecan Pie Brown Sugar Muffins Recipe

---

★★★★★

4.8 from 680 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 12 muffins 1x

Pin Recipe

Print Recipe

Description

Delightfully moist and flavorful, these Pecan Pie Brown Sugar Muffins combine the warm spices of cinnamon with the rich sweetness of brown sugar and pecans, creating a perfect breakfast treat or afternoon snack. Topped with a buttery pecan crumble and whole pecan halves, they offer a satisfying crunch and irresistible taste reminiscent of classic pecan pie.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract

Pecan Topping

• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar
• 2 tablespoons melted butter

---

Instructions

1. Prepare Oven and Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined for an even distribution of leavening agents and spices.
3. Combine Wet Ingredients: In a large bowl, blend the melted unsalted butter and light brown sugar until the mixture is smooth and creamy, setting a rich base for your muffins.
4. Add Remaining Wet Ingredients: Incorporate the eggs, sour cream, whole milk, and vanilla extract into the butter-sugar mixture, stirring until fully blended to create a moist batter.
5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter and keep the muffins tender.
6. Prepare Pecan Topping: In a small bowl, stir together the finely chopped pecans, brown sugar, and melted butter to create a flavorful crumbly topping.
7. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
8. Add Topping and Pecan Halves: Spoon the pecan topping over each muffin and gently press a whole pecan half into the top of each muffin to add texture and visual appeal.
9. Bake Muffins: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
10. Cool Muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture and prevents sogginess.

Notes

• Be careful not to overmix the batter to keep the muffins light and fluffy.
• Ensure the melted butter is cooled slightly before mixing with eggs to prevent scrambling.
• You can substitute whole milk with a dairy-free alternative if desired.
• For a crunchier topping, toast the pecans lightly before mixing with sugar and butter.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Pecan Pie Muffins, Brown Sugar Muffins, Breakfast Muffins, Pecan Topping, Cinnamon Muffins