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Easy Pecan Pie Muffins with Brown Sugar Flavor

Pecan pie-inspired muffins · Breakfast, brunch, or dessert · Soft, buttery, nutty, and easy to bake
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

  • For the Muffins
  • 1 3/4 cups all-purpose flour
  • Spoon and level the flour so the muffins stay soft.
  • 1/2 teaspoon baking soda
  • Helps the muffins rise and keeps the texture tender.
  • 1/2 teaspoon baking powder
  • Adds lift for a lighter crumb.
  • 1/2 teaspoon salt
  • Balances the sweetness.
  • 1 teaspoon ground cinnamon
  • Adds warm cozy flavor.
  • 1/2 cup unsalted butter melted and slightly cooled
  • Gives the muffins a rich buttery base.
  • 1 cup packed light brown sugar
  • Pack it firmly for the best caramel-like flavor.
  • 2 large eggs
  • Room-temperature eggs mix more evenly.
  • 1/2 cup sour cream
  • Keeps the muffins moist and soft.
  • 1/4 cup whole milk
  • Adds moisture and helps loosen the batter.
  • 2 teaspoons vanilla extract
  • Brings out the brown sugar and pecan flavor.
  • For the Pecan Topping
  • 1/2 cup finely chopped pecans
  • Smaller pieces stick to the muffins better.
  • 1/4 cup brown sugar
  • Creates a sweet lightly caramelized topping.
  • 2 tablespoons melted butter
  • Helps the topping cling and bake into the muffin tops.
  • 1/4 cup pecan halves
  • Optional for a pretty bakery-style finish.

Method
 

  1. Prepare the muffin tin
  2. Preheat the oven to 350°F. Line a 12-cup metal muffin tin with paper liners.
  3. Mix the dry ingredients
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Mix the butter and sugar
  6. In a large bowl, stir the melted butter and packed brown sugar until smooth and glossy.
  7. Add the wet ingredients
  8. Add the eggs, sour cream, milk, and vanilla. Whisk until the mixture is smooth and fully combined.
  9. Combine the batter
  10. Add the dry ingredients to the wet ingredients. Stir gently just until combined. A few small lumps are fine.
  11. Make the topping
  12. In a small bowl, mix the chopped pecans, brown sugar, and melted butter until the pecans are coated.
  13. Fill the muffin cups
  14. Divide the batter evenly among the lined muffin cups, filling each about three-quarters full.
  15. Add the pecan topping
  16. Spoon the pecan topping over each muffin. Press a pecan half into the center of each muffin, if using.
  17. Bake
  18. Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
  19. Cool
  20. Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to cool completely.