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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.

Ingredients

Scale

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.

Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, cinnamon muffins, pecan pie, homemade muffins, easy muffin recipe

Find it online: https://dinewithdylan.com/pecan-pie-brown-sugar-muffins-recipe/