These Pecan Pie Muffins With Brown Sugar bring together the irresistible flavors of a classic pecan pie in a soft, moist muffin. With a golden-brown crust and a nutty, buttery richness, they make a perfect treat for breakfast, dessert, or an anytime snack. The brown sugar gives them a deep, caramel-like flavor, while the pecans add a satisfying crunch. I love how easy they are to prepare—no pie crusts, no special equipment—just rich, sweet muffins that taste like fall comfort in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and packed with flavor. Each muffin has a chewy, cake-like base with a crackly top and crunchy pecan finish. They’re sweet but not overly sugary, and they come together with just a few basic pantry ingredients. Whether I’m serving guests or baking for myself, these muffins always hit the spot. Plus, the recipe doesn’t require any fancy steps—just mix, scoop, bake, and enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Muffin Batter:

• 220 grams light brown sugar, packed – This gives the muffins their rich, caramelized flavor and moist texture.

• 150 grams unsalted butter, softened – I use softened butter to ensure it creams smoothly with the sugar.

• 2 large eggs, beaten – The eggs help bind the batter and give the muffins structure.

• 65 grams all-purpose flour – Just a small amount is needed to provide body without making the muffins too dense.

For The Topping:

• 200 grams pecans, roughly chopped – I prefer using fresh pecans and chopping them myself for the best texture and flavor.

Directions

Preheat The Oven:
I begin by preheating the oven to 350°F (175°C). Then I line a standard muffin tin with paper liners to prevent sticking and make cleanup easy.

Mix The Wet Ingredients:
In a large mixing bowl, I cream together the softened butter and packed light brown sugar using a hand mixer or wooden spoon. I beat them until the mixture is light and fluffy. Then I add the beaten eggs and continue mixing until everything is fully incorporated and smooth.

Combine The Dry Ingredients:
Next, I sift the all-purpose flour into the bowl. I fold it gently into the wet mixture until just combined. I’m careful not to overmix to keep the muffins soft and tender.

Add The Pecans:
I stir in the roughly chopped pecans, making sure they’re evenly distributed throughout the batter. The pecans give the muffins their signature crunch and nutty flavor.

Fill The Muffin Tin:
I divide the batter evenly between the prepared muffin cups, filling each about two-thirds full. This ensures they rise properly without spilling over the top.

Bake The Muffins:
I bake the muffins in the preheated oven for 20 to 25 minutes. When the tops are golden brown and a toothpick inserted into the center comes out clean, they’re done.

Cool And Serve:
Once baked, I let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. They’re delicious warm, but just as good at room temperature.

Servings And Timing

This recipe makes approximately 12 standard-sized muffins.
Prep Time: 10 minutes
Bake Time: 20 to 25 minutes
Cooling Time: 10 minutes
Total Time: 40 to 45 minutes

Variations

• Add Chocolate Chips: I sometimes add 100 grams of semi-sweet chocolate chips to the batter for a chocolatey twist.

• Use Toasted Pecans: For deeper flavor, I toast the chopped pecans in a dry pan for a few minutes before adding them to the batter.

• Try Maple Syrup: Swapping a small portion of the brown sugar with maple syrup gives the muffins a warm, earthy sweetness.

• Spice It Up: I like to add a pinch of cinnamon or nutmeg to the batter for a cozy autumn flavor.

• Make Mini Muffins: I use a mini muffin pan and bake them for 12 to 15 minutes to create bite-sized versions perfect for parties or lunchboxes.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I place them in a freezer-safe bag and freeze them for up to 2 months. To reheat, I microwave a muffin for about 15 to 20 seconds or warm them in a 300°F (150°C) oven for 5 to 7 minutes. They taste just as fresh as the day I made them.

FAQs

How Do I Know When The Muffins Are Fully Baked?

I insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, they’re ready. The tops should also be golden brown.

Can I Use Dark Brown Sugar Instead?

Yes, I’ve used dark brown sugar before, and it gives the muffins a deeper molasses flavor. It’s a great option if I want a slightly richer taste.

What’s The Best Way To Chop The Pecans?

I use a sharp knife and chop them roughly by hand. I like to keep the pieces a bit chunky so they stand out in the batter and give a nice crunch.

Can I Make These Muffins Ahead Of Time?

Absolutely. I often bake them a day ahead and store them in an airtight container. They hold up really well and stay moist.

Are These Muffins Suitable For Freezing?

Yes, I freeze them all the time. I just let them cool completely, then store them in a freezer-safe container. When I need one, I thaw it at room temperature or reheat it gently in the microwave.

Conclusion

These Pecan Pie Muffins With Brown Sugar are one of my favorite bakes when I want something quick, comforting, and full of flavor. They’re soft, sweet, and nutty—everything I love about pecan pie, in a muffin. Whether I’m enjoying one with my morning coffee or serving them at a brunch, they’re always a hit. Simple ingredients, no fuss, and absolutely delicious every time.