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Pecan Pie Muffins Recipe

Pecan Pie Muffins Recipe
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★★★★★

5 from 19 reviews

Deliciously moist pecan pie muffins with a perfect balance of sweet brown and granulated sugars, warm cinnamon, and crunchy chopped pecans. These muffins combine the rich flavor of classic pecan pie with a soft, tender crumb, making them an ideal treat for breakfast, dessert, or a sweet snack.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Additional Ingredients

  • 1 cup pecans, chopped (You can substitute with walnuts or other nuts if desired.)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners to prepare for baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs lightly, then whisk in the melted butter, vanilla extract, and buttermilk until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid overmixing; some lumps are acceptable for a tender texture.
  5. Fold in Pecans: Gently fold the chopped pecans into the batter to distribute them evenly without breaking them down.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow for rising during baking.
  7. Bake: Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Let the muffins cool in the tin for approximately 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • For a nut-free option, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
  • Make sure not to overmix the batter to keep muffins tender and light.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • To enhance flavor, lightly toast the pecans before folding them into the batter.
  • Using buttermilk adds moisture and a slight tang; if unavailable, you can substitute with milk plus 1 tablespoon lemon juice or vinegar.

Nutrition

Keywords: pecan pie muffins, pecan muffins, breakfast muffins, nutty muffins, sweet muffins, cinnamon muffins

Find it online: https://cheflenacooks.com/pecan-pie-muffins-recipe/