Name: Pecan Pie Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup packed light brown sugar; 1/2 cup all-purpose flour; 2 cups chopped pecans; 2/3 cup butter, softened; 2 eggs, beaten

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Pecan Pie Muffins are like little bites of pecan pie heaven—without the hassle of making a pie crust. I love baking these when I want something warm, rich, and nutty with minimal effort. The tops come out crisp and caramelized, while the insides stay moist and buttery. It’s everything I enjoy about pecan pie, baked into an easy handheld treat.

Why You’ll Love This Recipe

I love how these muffins bring together the gooey sweetness of pecan pie with the texture of a muffin. They’re simple to make, require only a few ingredients, and deliver bold flavor in every bite. Perfect for breakfast, brunch, snacks, or dessert, I can whip them up quickly and count on them to impress every time. They also make a lovely homemade gift during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup packed light brown sugar
½ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Directions

I preheat my oven to 350°F (175°C) and grease a mini or standard muffin tin thoroughly. These muffins can stick, so I don’t skip this step.
In a large bowl, I mix the brown sugar, flour, and chopped pecans until evenly combined.
In a separate bowl, I whisk together the softened butter and beaten eggs until smooth.
I pour the wet ingredients into the dry mixture and stir just until everything is moistened.
I spoon the batter into the muffin tin, filling each cup about 2/3 full.
I bake for 20–25 minutes for standard muffins (or about 12–15 minutes for mini muffins), until the tops are set and slightly crispy.
I let them cool in the pan for 5–10 minutes before gently loosening them with a knife and transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard muffins or up to 24 mini muffins. It takes roughly 10 minutes to prep and 20–25 minutes to bake, so I can have them ready in under 40 minutes from start to finish.

Variations

When I want to play with the flavor, I sometimes add a splash of vanilla extract or a pinch of cinnamon to the batter. If I’m in a truly indulgent mood, I press a small piece of dark chocolate or a caramel candy into the center of each muffin before baking. For a bourbon twist, I mix in a teaspoon of bourbon extract.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To keep that fresh-from-the-oven warmth, I microwave them for about 10–15 seconds before serving. They also freeze well—just wrap them tightly and thaw when needed. Pecan Pie Muffins

FAQs

Can I use whole pecans instead of chopped?

I recommend chopping the pecans for better texture and even distribution, but I’ve used halves on top as a garnish for a nice presentation.

Can I make these muffins gluten-free?

Yes, I swap the all-purpose flour with a 1:1 gluten-free baking blend. The results are just as tasty and moist.

Why do my muffins stick to the pan?

These are naturally sticky due to the sugar and butter. I make sure to grease the muffin tin generously, or I use silicone liners to prevent sticking.

Can I reduce the sugar?

I’ve tried cutting the brown sugar slightly (down to ¾ cup), and the muffins still turn out well, though a bit less gooey and rich.

Are these muffins more like cake or pie?

They’re a mix of both—the outside is muffin-like, but the inside is gooey and dense like the center of a pecan pie.

Conclusion

Pecan Pie Muffins are one of those easy bakes that deliver big flavor without much fuss. They’re sweet, nutty, and totally satisfying—perfect for anyone who loves pecan pie but wants a quicker, more portable version. Whether I serve them fresh out of the oven or stash a few away for later, these muffins never last long in my kitchen.