These look like the best parts of pecan pie and a soft muffin combined—caramelized tops, buttery crumb, and a sticky-sweet pecan filling.
Ingredients (12 muffins)
Muffins
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
Pecan Filling/Topping
- 1 cup chopped pecans
- ½ cup pecan halves (for tops)
- ½ cup brown sugar
- ¼ cup maple syrup or corn syrup
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Prep: Heat oven to 350°F (175°C). Line a muffin tin or grease well.
- Make batter: Whisk flour, baking powder, baking soda, salt, and cinnamon. In another bowl mix butter, brown sugar, eggs, milk, and vanilla. Combine wet and dry just until mixed.
- Pecan mix: Stir chopped pecans with brown sugar, syrup, butter, and vanilla.
- Assemble: Fill muffin cups halfway with batter. Spoon pecan mixture into the center, then top with remaining batter. Press pecan halves on top.
- Bake: 18–22 minutes, until tops are golden and centers are just set.
- Cool: Rest 10 minutes—centers will stay soft and gooey.
Tips
- For extra “pie” vibes, drizzle warm maple syrup or caramel over the muffins.
- Let them cool slightly before removing so the filling sets but stays luscious.
- Store covered at room temp 2 days or refrigerate up to 5 days.
