Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins combine the rich flavors of pecan pie with the soft, tender crumb of a muffin. These delightful treats are perfect for breakfast, snack time, or dessert. With a crunchy pecan topping and a hint of cinnamon, they bring a cozy sweetness to your day.

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
• 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
• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: In a large bowl, combine the melted butter and brown sugar until smooth.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
6. Step 6: In a small bowl, stir together the chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter for the topping.
7. Step 7: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
8. Step 8: Spoon the pecan topping over each muffin and gently press a pecan half onto the top of each.
9. Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.

Tips & Variations

• For a nut-free version, omit pecans and use chopped apples or dried cranberries in the batter.
• Try adding a pinch of nutmeg or ginger to the dry ingredients for extra warm spice notes.
• Use half brown and half white sugar for a lighter sweetness.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually for up to 2 months. Reheat in a microwave for 15-20 seconds or warm in a 350°F (175°C) oven for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds work well as substitutes and will give a slightly different but delicious flavor and texture.

Can I make these muffins dairy-free?

To make the recipe dairy-free, substitute the butter with a plant-based margarine or oil, and use a dairy-free milk alternative and sour cream substitute.

Pecan Pie Brown Sugar Muffins Recipe

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★★★★★

4.9 from 54 reviews

• Author: Olivia
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

These Pecan Pie Brown Sugar Muffins combine the rich, buttery sweetness of pecan pie with the soft, moist texture of a muffin. Infused with warm cinnamon and brown sugar, topped with a delightful pecan crumble, they make a perfect breakfast treat or an indulgent snack.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and facilitate easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon ensuring they are evenly distributed for balanced flavor and leavening.
3. Combine Wet Ingredients: In a large bowl, mix the melted butter with packed light brown sugar until smooth, then add eggs, sour cream, milk, and vanilla extract. Stir thoroughly until fully incorporated to create a creamy batter base.
4. Incorporate Dry into Wet: Gently fold the dry mixture into the wet ingredients just until combined. Avoid overmixing to keep the muffins tender and light.
5. Prepare Pecan Topping: In a small bowl, mix the finely chopped pecans with brown sugar and melted butter for a sweet, nutty topping that will caramelize and add crunch during baking.
6. Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about three-quarters full to allow space for rising without overflow.
7. Add Topping: Spoon the pecan topping over each muffin, then gently press a whole pecan half onto the center of each to create an attractive and flavorful garnish.
8. Bake: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
9. Cool: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely for best texture and flavor.

Notes

• Ensure the melted butter is cooled slightly before mixing with eggs to avoid curdling.
• Do not overmix the batter to prevent tough muffins.
• The topping adds a pecan pie flavor and crunch; do not skip it for authentic taste.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Use paper liners for easier cleanup and removal of muffins.

• 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, nutty muffins