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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
