Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins offer a delightful blend of sweet and nutty flavors that bring the warmth of pecan pie into an easy-to-make breakfast treat. These moist muffins have a rich brown sugar base with a buttery pecan topping, perfect for sharing or enjoying with your morning coffee.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar (for topping)
• 2 tablespoons melted butter (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: In a large bowl, combine the melted butter and light brown sugar until smooth.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
6. Step 6: In a small bowl, stir together the finely chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter to create the topping.
7. Step 7: Divide the batter evenly into the muffin cups, filling each about three-quarters full.
8. Step 8: Spoon the pecan topping over each muffin and gently press a pecan half onto the top of each muffin for garnish.
9. Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For a richer flavor, substitute half of the sour cream with Greek yogurt to add a slight tang and extra moisture.
• Try adding a pinch of nutmeg or cloves alongside the cinnamon for a deeper spice profile.
• If you prefer a crunchier topping, toast the pecans lightly before mixing them with the brown sugar and butter.
• To make these muffins gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking blend.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually or in a sealed container for up to 2 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but you may want to reduce or omit the additional salt in the recipe to avoid an overly salty result.

How do I prevent the muffins from drying out?

Be careful not to overmix the batter and avoid overbaking. Removing them from the oven as soon as a toothpick comes out clean helps keep the muffins moist.

Pecan Pie Brown Sugar Muffins Recipe

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4.8 from 73 reviews

Pecan Pie Brown Sugar Muffins are a delightful breakfast or snack treat featuring a moist, tender crumb infused with warm cinnamon and brown sugar flavors, topped with a crunchy pecan and buttery brown sugar topping. These muffins combine the rich taste of pecan pie with the convenience of a muffin, perfect for any occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup finely chopped pecans

Topping

• 1/4 cup whole pecan halves
• 1/4 cup brown sugar
• 2 tablespoons melted butter

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients. In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Combine Wet Ingredients. In a large bowl, blend melted butter and light brown sugar until smooth and well incorporated.
4. Add Remaining Wet Ingredients. Stir in eggs, sour cream, whole milk, and vanilla extract into the butter and sugar mixture until fully incorporated, creating a smooth batter.
5. Fold in Dry Ingredients. Gently fold the dry mixture into the wet ingredients, mixing just until combined to avoid overworking the batter.
6. Prepare Topping. In a small bowl, combine finely chopped pecans, brown sugar, and melted butter, stirring until evenly mixed to create the topping.
7. Fill Muffin Cups. Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
8. Add Topping and Pecans. Spoon the pecan topping over each muffin and gently press a whole pecan half on top of each for decoration and added crunch.
9. Bake Muffins. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
10. Cool Muffins. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, ensuring the best texture and flavor.

Notes

• For added texture, lightly toast the pecans before incorporating them into the topping.
• Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
• To freeze, wrap muffins individually and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
• Can substitute sour cream with Greek yogurt for a lighter option.
• Ensure not to overmix the batter to keep the muffins tender and fluffy.

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