Pecan Pie Muffins

Sweet, gooey pecan pie muffins with a tender muffin base and a crunchy pecan topping — perfect for brunch or dessert.

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Prep Time 20

Cook Time 18

Total Time 38

Servings

Ingredients

Main Ingredients

1.5 cup all-purpose flour
0.75 cup granulated sugar
0.5 cup light brown sugar packed
2 teaspoon baking powder
0.5 teaspoon salt
2 count large eggs
0.5 cup whole milk
0.333 cup unsalted butter melted
1 teaspoon vanilla extract
0.75 cup light corn syrup for topping
0.25 cup unsalted butter for topping, melted
1 cup pecans chopped, plus extra for garnish

Instructions

Preparation Steps

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until evenly combined.
In a separate bowl beat the eggs, then whisk in the milk, melted butter and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
Fold in 3/4 cup of the chopped pecans into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
In a small bowl combine the corn syrup, 1/4 cup melted butter, and 1/2 cup brown sugar; mix until smooth. Spoon about 1 tablespoon of this pecan pie topping over each muffin.
Sprinkle remaining chopped pecans on top of each muffin for garnish.
Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the muffin base (not the topping) comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave or oven before serving for best texture.