Pecan Pie Muffins With Brown Sugar
Pecan Pie Muffins With Brown Sugar capture the rich, nutty sweetness of classic pecan pie in a soft, buttery muffin. With a caramelized brown sugar flavor, golden crust, and crunchy pecans throughout, these muffins are simple to make yet irresistibly indulgent. Perfect for breakfast, dessert, or a cozy fall treat, they deliver all the comfort of pie in easy muffin form.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40–45 minutes
- Yield: 12 muffins
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 220 g light brown sugar, packed
- 150 g unsalted butter, softened
- 2 large eggs, beaten
- 65 g all-purpose flour
- 200 g pecans, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together softened butter and packed brown sugar until light and fluffy.
- Add beaten eggs and mix until fully incorporated.
- Sift in the all-purpose flour and fold gently until just combined. Avoid overmixing.
- Stir in the chopped pecans until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 100 g of chocolate chips for a chocolatey twist.
- Use toasted pecans for a deeper, nutty flavor.
- Replace part of the brown sugar with maple syrup for added warmth.
- Add a pinch of cinnamon or nutmeg for a cozy autumn touch.
- Store at room temperature for 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
