Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins are a delightful twist on classic muffins, combining rich brown sugar sweetness with crunchy pecans. These moist and flavorful treats are perfect for breakfast or an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter
• 1 cup light brown sugar
• 2 large eggs
• ½ cup sour cream
• ½ cup whole milk
• 2 tsp vanilla extract
• 1 cup finely chopped pecans
• ½ cup whole pecan halves
• ¼ cup brown sugar (for topping)
• 2 tbsp melted butter (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 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, mix the melted butter and brown sugar until smooth.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the butter mixture. Stir until well combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender.
6. Step 6: In a small bowl, combine the chopped pecans, brown sugar, and melted butter for the topping.
7. Step 7: Fill each muffin cup about ¾ full with batter. Sprinkle the pecan topping evenly over each muffin and press a whole pecan half on top.
8. Step 8: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For added texture, toast the pecans lightly before chopping and adding to the topping.
• Swap sour cream for Greek yogurt to reduce fat while maintaining moistness.
• Add a pinch of nutmeg alongside cinnamon for a warmer spice profile.
• Use maple syrup instead of brown sugar in the topping for a different flavor twist.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in a microwave for 15-20 seconds or in a warm oven before serving for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped walnuts instead of pecans?

Yes, walnuts make an excellent substitute if you prefer their flavor or if pecans are not available.

Are these muffins suitable for freezing?

Absolutely. Let muffins cool completely, then freeze in a sealed container or freezer bag. Thaw at room temperature or warm gently before eating.

Pecan Pie Brown Sugar Muffins Recipe

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★★★★★

4.5 from 144 reviews

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

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Description

Pecan Pie Brown Sugar Muffins combine the rich, buttery flavor of pecan pie with the soft, tender crumb of classic muffins. These delightful breakfast treats feature a moist batter enriched with brown sugar, sour cream, and vanilla, topped with a crunchy, sweet pecan and brown sugar mixture that adds a perfect texture contrast. Ideal for brunch or a sweet snack, these muffins are easy to prepare and bake to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

Wet Ingredients

• ½ cup unsalted butter, melted
• 1 cup light brown sugar
• 2 large eggs
• ½ cup sour cream
• ½ cup whole milk
• 2 tsp vanilla extract

Pecan Topping

• 1 cup finely chopped pecans
• ½ cup whole pecan halves
• ¼ cup brown sugar
• 2 tbsp melted butter

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. This ensures even distribution of leavening agents and spices throughout the batter.
3. Combine Butter and Sugar: In a large mixing bowl, beat the melted unsalted butter with light brown sugar until the mixture is smooth and creamy, creating a rich base for the muffins.
4. Add Wet Ingredients: Incorporate the eggs, sour cream, whole milk, and vanilla extract into the butter-sugar mixture. Stir thoroughly until all ingredients are fully blended, creating a smooth batter.
5. Fold Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, gently folding just until combined. Be careful not to overmix to maintain a tender crumb.
6. Prepare Pecan Topping: In a small bowl, mix the finely chopped pecans, brown sugar, and melted butter to create a sweet, crunchy topping for the muffins.
7. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the pecan topping evenly over each muffin, then press a whole pecan half on top for decoration and added crunch.
8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
9. Cool: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely, which helps them set and enhances texture.

Notes

• Ensure all wet ingredients are at room temperature for better mixing and texture.
• Do not overmix the batter to keep the muffins light and fluffy.
• You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a nut-free version, omit the pecans and add a streusel topping instead.

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

Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, sweet muffins, cinnamon muffins, holiday muffins