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Pecan Pie Muffins Recipe

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These Pecan Pie Muffins offer the rich, nutty flavors of classic pecan pie in a convenient muffin form. Toasted pecans combined with a moist batter of brown sugar, sour cream, and vanilla create a tender, flavorful treat perfect for breakfast, brunch, or dessert.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1½ cups (180 grams) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (200 grams) dark brown sugar, packed
  • ½ cup (113 grams) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • ¾ cup (180 grams) sour cream
  • ¼ cup (60 ml) whole milk
  • 2 teaspoons vanilla extract

Nuts and Topping

  • 1¾ cups (190 grams) pecans, roughly chopped, divided
  • Coarse sugar, for topping (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners to prevent sticking and allow for easy cleanup.
  2. Toast Pecans: Spread 1½ cups of the chopped pecans evenly on a baking sheet. Toast them in the preheated oven for 5 to 7 minutes until they become fragrant and lightly browned. Remove from the oven and allow to cool.
  3. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the dark brown sugar, melted butter, eggs, sour cream, milk, and vanilla extract until the mixture is smooth and fully combined, creating a rich base for the muffins.
  5. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet mixture. Stir gently until just combined—it’s okay if a few small streaks of flour remain, as overmixing can toughen the muffins.
  6. Fold in Toasted Pecans: Carefully fold the cooled toasted pecans into the batter, being cautious not to overmix to keep the muffins tender.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
  8. Add Topping: Sprinkle the remaining ¼ cup of chopped pecans evenly over the tops of the muffins. If desired, sprinkle a light layer of coarse sugar on top for added crunch and sweetness.
  9. Bake: Bake the muffins for 18 to 22 minutes, or until they have risen, are golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely, preventing sogginess and preserving their texture.

Notes

  • Ensure pecans are toasted lightly to enhance their flavor without burning.
  • Do not overmix the batter to keep muffins tender and light.
  • Coarse sugar topping is optional but adds pleasant texture and sweetness.
  • Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Use sour cream at room temperature for better mixing and texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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