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Easy Pecan Pie Muffins for Cozy Mornings

Close-up of a gooey pecan pie muffin with a bite taken out, showing the moist interior and sticky topping.
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Make these easy pecan pie muffins that taste like the classic Southern dessert but in a convenient, single-serving format. They feature rich brown sugar sweetness and crunchy pecans for a moist, satisfying breakfast or holiday treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar (for filling)
  • 1 large egg (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, 3/4 cup brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the 1 cup of chopped pecans into the muffin batter.
  7. In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth. This creates the gooey pecan pie filling.
  8. Fill each muffin cup about two-thirds full with the batter.
  9. Spoon about 1 teaspoon of the pecan pie filling mixture over the top of the batter in each cup.
  10. Top the filling with a few extra chopped pecans.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger Southern pecan treat flavor, toast the pecans lightly before chopping and adding them to the batter.
  • You can prepare these as mini pecan pie bites by using mini muffin tins; reduce the baking time by about 5 to 7 minutes.
  • This recipe makes a moist pecan muffin that holds up well for make ahead brunch preparation.

Nutrition

Find it online: https://hearthbite.com/pecan-pie-muffins-easy-gooey-recipe/