Description
Pecan Pie Muffins deliver a delectable Southern breakfast treat that melts in your mouth with buttery, nutty goodness. Crumbly, warm, and packed with rich flavor, these quick muffins bring homemade comfort straight from your kitchen to the breakfast table.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup milk
- ½ cup melted butter
Supporting Ingredients:
- ¼ cup granulated sugar
- 1 tablespoon baking powder
Finishing Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Heat the oven to precisely 350F (175C), ensuring the rack sits in the center position.
- Coat a 12-cup muffin tin with nonstick cooking spray or insert paper liners for easy removal.
- Combine 1 ½ cups flour, ½ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large mixing bowl.
- Crack 2 large eggs into a separate bowl and whisk until smooth and slightly frothy.
- Add ½ cup milk, 1 teaspoon vanilla extract, and ½ cup melted butter to the eggs, stirring until completely blended.
- Pour wet ingredients into dry ingredients, gently mixing with a spatula until just incorporated.
- Fold 1 cup chopped pecans into the batter, being careful not to overmix.
- Distribute batter evenly across 12 muffin cups, filling each about ⅔ full.
- Slide the muffin tin into the preheated oven and bake for exactly 20 minutes.
- Check doneness by inserting a toothpick – it should emerge clean with no wet batter.
- Remove muffins from oven and let rest in the tin for 5 minutes.
- Transfer muffins to a wire cooling rack and allow them to reach room temperature.
Notes
- Toast the pecans in a dry skillet before adding them to enhance their nutty flavor and add depth to the muffins.
- For a gluten-free version, swap all-purpose flour with a gluten-free blend and add a pinch of xanthan gum to help bind the ingredients.
- Don’t overmix the batter, as this can make the muffins tough – gently fold until ingredients are just combined for tender results.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 270 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 55 mg