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Pecan Pie Brown Sugar Muffins Recipe

★★★★★

4.7 from 119 reviews
  • Author: Andria
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

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.

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

Pecans and Topping

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

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

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Find it online: https://cookwithandria.com/pecan-pie-brown-sugar-muffins-recipe/