Pecan Pie Muffins
🧁 Ingredients (Makes 9–12 muffins)
1 cup light brown sugar, packed
½ cup all-purpose flour
1 cup chopped pecans
⅔ cup unsalted butter, softened
2 large eggs
½ teaspoon vanilla extract
Optional: pinch of salt
🔥 Instructions
Preheat oven to 350°F (175°C).
Grease a muffin tin well or line with paper liners.
Mix dry ingredients
In a bowl, combine brown sugar, flour, and chopped pecans.
Cream butter and eggs
In a separate bowl, beat softened butter until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Combine mixtures
Gradually stir the dry ingredients into the wet mixture until just combined.
Do not overmix.
Fill muffin cups
Spoon batter into prepared muffin tin, filling each about ¾ full.
Bake
Bake for 20–25 minutes, or until tops are golden brown and set.
Cool
Let cool in the pan for 5–10 minutes before removing.
These are delicious warm!
🍯 Optional Add-Ins
Mini chocolate chips
A drizzle of maple syrup in the batter
Sprinkle of coarse sugar on top before baking
🥄 Storage
Store at room temperature in an airtight container for up to 3 days.
Freeze up to 2 months.
If you’d like, I can also give you a Southern-style version with corn syrup for a more traditional pecan pie flavor.
