How to Make Pecan Pie Muffins
Step 1: Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Grease and flour 18 mini muffin cups or line them with paper liners. Proper pan prep ensures easy release and those beautiful caramelized edges.
Step 2: Combine the Dry Ingredients
In a medium bowl, thoroughly mix:
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Brown sugar
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Flour
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Chopped pecans
Coating the pecans in the dry mixture helps distribute them evenly throughout the batter and prevents clumping.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the softened butter and eggs together until smooth and creamy. The mixture should look glossy and well combined.
Step 4: Combine Wet and Dry
Gently stir the butter-egg mixture into the dry ingredients. Mix just until combined.
Do not overmix. The batter will look slightly thick and a bit lumpy — that’s perfect.
Step 5: Fill the Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This allows room for rising and creates that irresistible golden top.
Step 6: Bake
Bake for 20–25 minutes, or until:
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The tops spring back when lightly pressed
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A toothpick inserted into the center comes out clean
Let them cool in the pan for a few minutes before transferring to a wire rack.
The smell when these come out of the oven? Buttery, nutty, caramelized heaven.
What to Serve With Pecan Pie Muffins
These are perfect on their own, but here are a few serving ideas:
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With hot coffee or chai tea
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Alongside vanilla ice cream for dessert
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Drizzled with a touch of caramel sauce
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On a holiday dessert platter
They shine during Thanksgiving and Christmas, but honestly, they’re just as perfect on a random Tuesday afternoon.
Tips for Perfect Muffins
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Use room-temperature butter for easier mixing
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Chop pecans evenly for consistent texture
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Don’t overbake — they should stay tender in the center
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Let them cool slightly before removing to prevent sticking
Storage Instructions
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Store in an airtight container at room temperature for up to 3 days
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Refrigerate for up to 1 week
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Freeze for up to 2 months
To reheat, warm briefly in the microwave for 10–15 seconds.
General Information
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Yield: 18 mini muffins
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Prep Time: 10 minutes
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Bake Time: 20–25 minutes
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Difficulty Level: Easy
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Best For: Holidays, bake sales, quick desserts
Frequently Asked Questions (FAQ)
Can I make these in a regular muffin tin?
Yes! Bake 10–12 standard muffins and increase baking time to about 22–28 minutes.
Are these very sweet?
They are rich and sweet like pecan pie filling, but the nuts balance the sweetness nicely.
Can I reduce the sugar?
Because brown sugar is key to structure and texture, reducing it significantly may affect the final result.
Do they need to be refrigerated?
Not necessary for short-term storage, but refrigeration extends freshness.
Conclusion
These Pecan Pie Muffins are proof that simple ingredients can create something truly special. No crust. No complicated steps. Just brown sugar, butter, eggs, flour, and pecans coming together in the most delicious way.
They’re cozy, nostalgic, and perfect for sharing — or keeping all to yourself (I won’t judge!).
If you love nutty, caramel-forward desserts, you might also enjoy:
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Sweet Alabama Pecan Bread
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Chocolate Turtle Cake
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Old Fashioned Oatmeal Cake
Trust me — once you make these, they’ll become part of your regular baking rotation.
Let’s Connect 💛
If you try this recipe:
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Leave a review below
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Share your photos on Pinterest
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Tell me if you added vanilla or sea salt!
Seeing your creations truly makes my day.
Nutritional Information (Approximate Per Mini Muffin)
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Calories: 165
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Fat: 12g
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Carbohydrates: 14g
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Sugar: 11g
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Protein: 2g
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Fiber: 1g
(Nutrition will vary based on ingredient brands and substitutions.)
