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Introduction:
If you love classic pecan pie, but crave a more portable, fuss-free version, these Pecan Pie Muffins are your dream come true. Buttery, rich, and filled with the nutty, caramelized flavor of pecans, these muffins taste like mini pecan pies in cupcake form — chewy on the edges, soft and gooey in the center. Best of all, they require no crust, no mixer, and just a handful of ingredients.
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Origin:
Pecan Pie Muffins are a Southern U.S. classic, inspired by the iconic pecan pie, which dates back to the late 1800s and became popular in the South thanks to the abundance of native pecan trees. These muffins were developed as a quick-bake variation of the pie — offering all the flavor, in less time, and with no pie dough.
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Ingredients (Makes 9–12 muffins):
🧈 Basic Ingredients:
• 1 cup chopped pecans
• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 large eggs
• ½ cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• ¼ tsp salt
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Optional Add-Ins:
• ½ cup semi-sweet chocolate chips (for a chocolatey twist)
• ½ tsp cinnamon or nutmeg (for warmth)
• A handful of toasted coconut for added texture
• A splash of bourbon or maple extract for depth
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Instructions:
Step 1 – Prep Work:
1. Preheat oven to 350°F (175°C).
2. Grease a non-stick muffin tin generously (no paper liners — they’ll stick!).
Tip: Use baking spray with flour or brush with melted butter.
Step 2 – Mix Dry Ingredients:
3. In a medium bowl, stir together chopped pecans, brown sugar, and flour.
Step 3 – Combine Wet Ingredients:
4. In another bowl, whisk eggs until frothy.
5. Add melted butter and vanilla, mixing until combined.
Step 4 – Combine Everything:
6. Pour the wet mixture into the dry mixture. Stir gently until just combined — don’t overmix.
Step 5 – Fill & Bake:
7. Spoon the batter into the prepared muffin tin, filling each about ⅔ full.
8. Bake for 18–22 minutes, until the tops are golden and set.
9. Let them cool in the pan for 10–15 minutes before gently loosening with a knife and removing.
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Tips for Success:
• Don’t use muffin liners — they’ll stick! Grease the tin well.
• Let them cool in the pan before removing or they might fall apart.
• Use toasted pecans for an even richer, nuttier flavor.
• For best texture, don’t overbake — you want gooey centers!
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Serving Recommendations:
• Serve warm with:
• A scoop of vanilla ice cream
• A drizzle of maple syrup
• Fresh whipped cream
• Great for:
• Brunches
• Bake sales
• Holiday dessert trays
• Edible gifts!
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Nutrition (Per Muffin – Approximate, without add-ins):
• Calories: 270
• Fat: 18g
• Saturated Fat: 7g
• Carbohydrates: 24g
• Sugar: 18g
• Protein: 3g
• Fiber: 1g
• Sodium: 80mg
Note: Add-ins like chocolate chips or coconut will increase calories and sugar slightly.
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