Pecan Pie–Style Muffins

These Pecan Pie Muffins combine the airy texture of a muffin with the rich, gooey sweetness of classic pecan pie. With only five ingredients, brown sugar and chopped pecans create caramelized edges, a soft center, and a buttery finish. Baked in mini muffin tins, they’re perfect for brunch spreads, holiday trays, or an easy sweet bite any time of day.

Pecan Pie Muffins

Ingredients

Dry Ingredients

• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 1 cup chopped pecans

Wet Ingredients

• ⅔ cup butter, softened
• 2 large eggs, beaten

Instructions

Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Grease and flour mini muffin tins or line with paper liners. Lightly grease the top of the pan as well to prevent sticking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the brown sugar and flour. Add the chopped pecans and stir until evenly coated.

Step 3: Blend the Wet Ingredients
In a separate bowl, beat the softened butter and eggs together until smooth and fully combined.

Step 4: Combine the Batter
Add the wet mixture to the dry ingredients. Stir gently just until incorporated. The batter will be thick and slightly textured—avoid overmixing.

Step 5: Bake
Fill each mini muffin cup about two-thirds full. Bake for 20–25 minutes, until the edges are golden and the tops lightly spring back when touched.

Step 6: Cool and Serve
Let the muffins rest in the pan for 5 minutes to allow the centers to set. Carefully loosen with a knife and transfer to a wire rack to cool completely.