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Pecan Pie Brown Sugar Muffins Recipe

★★★★★

4.8 from 680 reviews
  • Author: Ella
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

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

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

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Find it online: https://delishwithella.com/pecan-pie-brown-sugar-muffins-recipe/