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Pecan Pie Muffins with Brown Sugar

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These Pecan Pie Muffins with brown sugar deliver all the gooey, caramelized flavor of a classic pecan pie in a quick, five-ingredient muffin. With crisp edges, rich centers, and a nutty crunch, they’re the perfect shortcut to holiday comfort—ready in just 30 minutes with no crust required.

Ingredients

  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup pecans, chopped
  • 1/2 cup unsalted butter, softened
  • 2 large eggs

Instructions

  1. Prep the muffin tin: Generously grease muffin cups to prevent sticking and encourage chewy edges.
  2. Mix dry ingredients: In a bowl, combine brown sugar, flour, and chopped pecans. Break up sugar clumps for a smooth texture.
  3. Combine wet ingredients: In a separate bowl, beat softened butter and eggs until fully blended and smooth.
  4. Mix batter: Stir dry ingredients into wet until just combined. Avoid overmixing.
  5. Fill muffin tin: Spoon batter into muffin cups, filling about ⅔ full to allow room for rising.
  6. Bake: Bake at 350°F (175°C). Mini muffins: 12–13 minutes; Standard muffins: 17 minutes. Tops should be set but still soft in the center.
  7. Cool and release: Run a knife around muffins immediately after baking. Let cool briefly before transferring to a plate.

Notes

  • Can substitute pecans with walnuts.
  • For variety, add mini chocolate chips, cinnamon, or a splash of bourbon.
  • Top each muffin with a pecan half for presentation.
  • Store in an airtight container (room temp 2 days, fridge 5 days, or freezer up to 3 months).
  • Reheat in a warm oven to restore gooey texture.

Nutrition

Find it online: https://cookedbymaya.com/pecan-pie-muffins-with-brown-sugar/