Pecan Pie Brown Sugar Muffins Recipe

Introduction

These Pecan Pie Brown Sugar Muffins are a delightful twist on a classic dessert, perfect for breakfast or a sweet snack. They combine the warm flavors of cinnamon and brown sugar with crunchy pecans for a muffin that tastes like a slice of pecan pie. Easy to make and wonderfully moist, they are sure to become a favorite.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 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
• 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 and sugar mixture. Stir until well combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Step 6: In a small bowl, combine the chopped pecans, brown sugar, and melted butter to make the topping.
7. Step 7: Fill each muffin cup about three-quarters full with batter. Sprinkle the pecan topping evenly over each muffin and press a 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 to a wire rack to cool completely before serving.

Tips & Variations

• For extra moist muffins, substitute half of the whole milk with buttermilk.
• Try using maple syrup instead of vanilla extract for a richer flavor.
• Toast the pecans lightly before adding them to enhance their crunch and aroma.
• Swap half of the all-purpose flour with whole wheat flour for a nuttier, healthier option.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm in a microwave for about 20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds make great alternatives and provide a similar texture and flavor.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done.

Pecan Pie Brown Sugar Muffins Recipe

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★★★★★

4.8 from 708 reviews

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

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Description

Delight in these Pecan Pie Brown Sugar Muffins, a perfect blend of moist, tender cake infused with warm cinnamon and topped with a sweet, crunchy pecan brown sugar crumble. Ideal for breakfast or a cozy snack, these muffins combine the rich flavors of pecan pie with the ease of a quick bake.

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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 Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon ensuring they are evenly combined for a uniform muffin texture.
3. Cream Butter and Sugar: In a large bowl, mix together the melted butter and light brown sugar until the mixture is smooth and creamy, which helps incorporate air for lighter muffins.
4. Add Wet Ingredients: Beat in the eggs, sour cream, whole milk, and vanilla extract into the butter and sugar mixture, stirring until all ingredients are well combined and smooth.
5. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix to maintain a tender crumb.
6. Prepare Pecan Topping: In a small bowl, combine finely chopped pecans, brown sugar, and melted butter to create a crunchy and sweet topping for the muffins.
7. Fill Muffin Cups and Add Topping: Spoon the batter into the muffin cups, filling each about three-quarters full. Sprinkle the pecan topping evenly over each muffin, then press a whole pecan half onto the center of each for garnish.
8. Bake Muffins: Bake the muffins in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
9. Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, which helps them set and improves texture before serving.

Notes

• For a dairy-free version, substitute sour cream and milk with plant-based alternatives like coconut yogurt and almond milk.
• Toasting the pecans before chopping enhances their flavor and adds extra crunch to the topping.
• Make sure not to overmix the batter to keep muffins light and fluffy.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

• 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, cinnamon muffins