Pecan Pie Muffins with Brown Sugar & Pecans (Print version)
Tender pecan pie muffins made with brown sugar, butter, eggs, and plenty of chopped pecans.
# Ingredients:
For the muffins
01 -
1 1/2 cups (170 g) chopped pecans, toasted and cooled
02 -
1 cup (200 g) packed light brown sugar
03 -
3/4 cup (90 g) all-purpose flour
04 -
1/2 teaspoon baking powder
05 -
1/4 teaspoon fine salt
06 -
1/2 cup (113 g) unsalted butter, melted and slightly cooled
07 -
2 large eggs, room temperature
08 -
2 tablespoons whole milk
09 -
1 teaspoon vanilla extract
10 -
10 pecan halves, for topping
# Instructions:
01 -
Toast the chopped pecans in a dry skillet over medium-low heat for 4-5 minutes, stirring often, until fragrant. Cool before adding to the batter.
02 -
Heat the oven to 350°F. Line 10 standard muffin cups with paper liners and lightly spray the liners with nonstick spray.
03 -
In a large bowl, stir together the toasted pecans, brown sugar, flour, baking powder, and salt until evenly combined.
04 -
In a separate bowl, whisk the melted butter, eggs, milk, and vanilla. Fold into the dry mixture just until no dry flour remains.
05 -
Divide the batter among the prepared muffin cups, filling each about three-quarters full. Top each with a pecan half.
06 -
Bake for 18-22 minutes, until the edges are set and the tops spring back lightly. Cool in the pan for 10 minutes, then transfer to a wire rack.
# Good to know:
01 -
The centers should stay soft and moist, not dry like a classic breakfast muffin.
02 -
Best served warm or at room temperature.