Southern-Style Pecan Pie Muffins (Print version)
Gooey, buttery Southern-style pecan pie muffins loaded with dark brown sugar and toasted pecans. All the flavor of pecan pie filling with no crust required.
# Ingredients:
For the batter
01 -
1 cup (2 sticks / 225 g) unsalted butter, melted and slightly cooled
02 -
2 cups (400 g) packed dark brown sugar
03 -
2 large eggs
04 -
1 tsp vanilla extract
05 -
1 cup (120 g) all-purpose flour
06 -
1/4 tsp salt
For the pecans and topping
07 -
2 cups (200 g) chopped pecans, lightly toasted
08 -
12 to 24 pecan halves, for pressing on top
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin very generously with softened butter or pan spray, including the flat rim around each cup.
02 -
Melt the butter in a large mixing bowl and let it cool for 5 minutes before adding the eggs so it does not scramble them.
03 -
Stir the dark brown sugar into the melted butter until combined. Add both eggs and the vanilla extract and mix until the batter is smooth and glossy.
04 -
Add the flour and salt and stir just until no dry streaks remain. Do not overmix or the muffins will be tough.
05 -
Add the chopped pecans and stir gently until they are evenly distributed through the batter.
06 -
Divide the batter evenly among the 12 cups, filling each about two-thirds full. Press 1 to 2 pecan halves into the top of each muffin.
07 -
Bake for 25 to 28 minutes until the tops are set and slightly crinkled. The centers should have a gentle jiggle when you shake the pan. A toothpick will have moist crumbs attached, not raw batter.
08 -
Let the muffins cool in the pan for at least 10 minutes. Run a thin knife around each muffin and lift carefully to release.
# Good to know:
01 -
Best enjoyed the day after baking once the flavors have had time to settle and deepen.
02 -
Dark brown sugar is strongly recommended over light for the most authentic pecan-pie flavor.