Description
These Pecan Pie Brown Sugar Muffins are a delightful treat combining the rich flavors of brown sugar and pecans in a moist, tender muffin. Perfect for breakfast, brunch, or a sweet snack, they boast a buttery texture with crunchy pecan toppings, evoking the taste of classic pecan pie in an easy-to-make muffin form.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- ¾ cup melted butter (cooled slightly)
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk
Other
- ¾ cup chopped pecans
- ¼ cup whole pecans for topping
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter, dark brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry Into Wet: Gently stir the dry ingredient mixture into the wet ingredients until they are just combined. Be careful not to overmix to maintain tender muffins.
- Add Pecans and Milk: Fold in the chopped pecans and milk or buttermilk until the batter is evenly mixed, ensuring pecans are well distributed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three quarters full. Top each muffin with 2–3 whole pecans for garnish and crunch.
- Bake the Muffins: Bake in the preheated oven for 18–22 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm for the best flavor and texture.
Notes
- Do not overmix the batter to avoid dense muffins; a few lumps are okay.
- Substitute buttermilk with regular milk plus 1 teaspoon of lemon juice or vinegar if desired.
- For a richer flavor, toast the pecans lightly before adding them to the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Ensure butter is not too hot when mixing to prevent cooking the eggs prematurely.
