Pecan Pie Muffins with Brown Sugar

These Pecan Pie Muffins bring all the warm, gooey flavors of classic pecan pie into a quick, five-ingredient baked treat. I love how the brown sugar and butter create a rich, caramel-like flavor, while the chopped pecans give every bite a nutty crunch. Best of all, there’s no need to roll out pie crust or wait hours for dessert. These muffins are ready in under 30 minutes, perfect for breakfast, brunch, or as a cozy snack any time of day.

Why You’ll Love This Recipe

I keep this recipe in my back pocket for whenever I want something nostalgic but effortless. The simple batter comes together in minutes—no mixer needed—and bakes into little handheld pies with crisp edges and gooey centers. I especially love serving them warm, fresh from the oven, when the brown sugar is still a little molten and the pecans are toasty. It’s the kind of comfort I can whip up on a whim and still impress guests or satisfy my own cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

light brown sugar
all-purpose flour
pecans, chopped
unsalted butter, softened
eggs

Directions

1. Prep the muffin tin:
I make sure to generously grease every corner of the muffin cups—this keeps them from sticking and helps create that golden, chewy crust around the edges.

2. Mix the dry ingredients:
In a mixing bowl, I stir together the brown sugar, flour, and chopped pecans until everything is well distributed. I like to break up any clumps of sugar with my fingertips for a smooth mix.

3. Combine the wet ingredients:
In another bowl, I beat the softened butter and eggs until the mixture is completely smooth and uniform. This step is key to getting a nice, even texture in the muffins.

4. Combine wet and dry mixtures:
I add the dry ingredients into the wet and stir gently—just enough to bring it all together. I always stop mixing as soon as the batter is fully combined to avoid dense muffins.

5. Fill the muffin cups:
Using a spoon, I fill each greased muffin cup about two-thirds full. They rise quite a bit, so I leave room at the top.

6. Bake:
I bake them in a preheated 350°F oven. For mini muffins, I bake about 12–13 minutes. Standard muffins take closer to 17 minutes. I look for set tops with a soft jiggle in the center for that pie-like texture.

7. Cool and release:
Right after they come out, I run a knife around each muffin to help release them easily. I let them cool for just a few minutes before transferring to a plate—they’re fragile when hot, but incredibly soft and gooey.

Servings and timing

This recipe makes about 10–12 standard muffins or 20–24 mini muffins.
Prep time: 10 minutes
Cook time: 12–17 minutes
Total time: 25–30 minutes

Variations

Sometimes I swap the pecans with chopped walnuts for a different twist. If I’m feeling indulgent, I add a handful of mini chocolate chips to the batter. I’ve also tried a version with a splash of bourbon or a sprinkle of cinnamon for added depth. For a holiday vibe, I top each muffin with a pecan half before baking.

Storage/Reheating

I store leftover muffins in an airtight container once they’re completely cool. They stay fresh at room temperature for up to two days, or in the fridge for up to five. For longer storage, I wrap them individually and freeze them. To reheat, I pop them in a warm oven for a few minutes until soft and gooey again—just like fresh.

FAQs

Can I make these muffins without eggs?

I haven’t tried it myself, but a flax egg or commercial egg replacer should work. The texture may change slightly.

Can I use dark brown sugar instead of light?

Yes, I sometimes use dark brown sugar when I want a deeper molasses flavor. It makes the muffins a bit richer and darker.

What’s the best way to chop pecans for this recipe?

I use a sharp knife and chop them coarsely so they’re still chunky. I find this gives the best crunch and texture.

Can I make these muffins gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free baking blend. The results are just as delicious.

Do I need muffin liners?

I don’t usually use liners because I love the crusty edges that form against the muffin tin. Just make sure to grease the pan well.

Conclusion

These pecan pie muffins are my secret weapon when I want the flavor of a holiday pie without the work. They’re quick, indulgent, and filled with comforting textures—soft, gooey centers and crisp, caramelized edges. Whether I’m baking for guests or just treating myself, this recipe never fails to satisfy.

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