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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about three-quarters full to allow space for rising without overflow.
- 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.
- 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.
- 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
