Pecan Pie Brown Sugar Muffins Recipe

Introduction

Experience the warm, nutty flavors of pecan pie in a convenient muffin form. These Pecan Pie Brown Sugar Muffins combine tender crumb with a sweet, buttery pecan topping, perfect for breakfast or a cozy snack.

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 extra crunch, lightly toast the pecans before chopping and adding to the topping.
• Swap sour cream for Greek yogurt to add a slight tang while reducing fat.
• Add a pinch of nutmeg to the dry ingredients for a deeper spice flavor.
• Use maple syrup instead of brown sugar in the topping for a richer 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. To reheat, warm in a microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, walnuts or almonds can be used as a substitute for pecans, offering a slightly different but delicious flavor and texture.

Can I make these muffins dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free yogurt or sour cream and a non-dairy milk such as almond or oat milk to make the recipe dairy-free.

Pecan Pie Brown Sugar Muffins Recipe

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★★★★★

4.7 from 119 reviews

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

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Description

Pecan Pie Brown Sugar Muffins are moist, flavorful muffins inspired by the classic pecan pie dessert. Featuring a tender crumb enriched with brown sugar, cinnamon, and pecans, these muffins are topped with a buttery pecan crumble for an irresistible crunch. Perfect for breakfast, brunch, or a sweet snack, they bring the cozy flavors of pecan pie into an easy-to-make muffin form.

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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

Pecans and 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: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Combine Wet Ingredients: In a large bowl, blend the melted butter and brown sugar until smooth and creamy.
4. Add More Wet Ingredients: Stir in the eggs, sour cream, milk, and vanilla extract to the butter and sugar mixture until fully incorporated.
5. Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients just until combined; avoid overmixing to keep muffins tender.
6. Prepare Pecan Topping: In a small bowl, mix the chopped pecans, brown sugar, and melted butter to create the crumbly pecan topping.
7. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for proper rise.
8. Add Topping: Spoon the pecan topping over each muffin and gently press a whole pecan half on top for decoration.
9. Bake Muffins: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, ensuring they are fully baked.
10. Cool and Serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• Do not overmix the batter to keep muffins light and fluffy.
• Use fresh baking powder and baking soda for best rise.
• Sour cream adds moisture but can be substituted with Greek yogurt.
• For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• 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, baked muffins, cinnamon muffins