Description
These Pecan Pie Brown Sugar Muffins combine the rich, gooey flavor of pecan pie with the tender crumb of a muffin. Made with dark brown sugar, toasted pecans, and buttery vanilla notes, they’re perfect for cozy mornings, brunch spreads, or sweet afternoon treats.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¾ cup melted butter (cooled slightly)
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup chopped pecans
¼ cup whole pecans for topping
½ cup milk or buttermilk
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray liners with nonstick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together melted butter, dark brown sugar, eggs, and vanilla extract until smooth.
4. Stir dry ingredients into wet ingredients until just combined. Do not overmix.
5. Fold in chopped pecans and milk or buttermilk until evenly mixed.
6. Divide batter evenly among muffin cups, filling each about ¾ full. Top with 2–3 whole pecans.
7. Bake for 18–22 minutes, until golden brown and a toothpick inserted comes out with moist crumbs.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Don’t overmix the batter—stir until just combined to keep muffins tender.
For extra flavor, toast your pecans before adding them to the batter.
Buttermilk adds moisture and tang, but regular milk works too in a pinch.
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pecan pie muffins, brown sugar muffins, fall baking