Pecan Pie Brown Sugar Muffins Recipe
Introduction
Pecan Pie Brown Sugar Muffins are a delightful twist on a classic dessert, combining the rich flavors of pecan pie with a moist, tender muffin. These sweet treats are perfect for breakfast, snack time, or anytime you crave a comforting bite with a nutty crunch.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Step 3: In a large bowl, combine the melted butter and brown sugar until smooth.
- Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
- Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- Step 6: In a small bowl, stir together the chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter for the topping.
- Step 7: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Step 8: Spoon the pecan topping over each muffin and gently press a pecan half onto the top of each.
- Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.
Tips & Variations
- For extra gooey muffins, add a tablespoon of maple syrup or honey to the wet ingredients.
- Swap sour cream for Greek yogurt to add a slight tang and boost protein.
- Toast the pecans before chopping to enhance their flavor and crunch.
- For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 20-30 seconds or in a 350°F oven for about 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use walnuts instead of pecans?
Yes, walnuts make a great substitute and will provide a similar texture and flavor to the muffins.
Are these muffins suitable for freezing?
Absolutely. Wrap them individually or place in a freezer-safe container. Thaw at room temperature or warm before serving for best taste.
Print
Pecan Pie Brown Sugar Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Pecan Pie Brown Sugar Muffins are a delightful twist on classic muffins, combining the rich, buttery flavor of pecan pie with the soft, moist texture of a muffin. Featuring a cinnamon-spiced batter sweetened with brown sugar and topped with a crunchy pecan streusel, these muffins are perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Muffin Batter
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans
Topping
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean-up.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Mix wet ingredients with sugar: In a large bowl, blend the melted, slightly cooled butter with the packed light brown sugar until the mixture is smooth and creamy.
- Add eggs and dairy: Incorporate the eggs, sour cream, whole milk, and vanilla extract into the wet mixture, stirring until fully combined to create a smooth batter.
- Fold in dry ingredients: Gently fold the prepared dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter and keeping muffins tender.
- Prepare pecan topping: In a small bowl, combine the finely chopped pecans, brown sugar, and melted butter, stirring well to create the pecan streusel topping.
- Fill muffin cups: Evenly divide the batter among the muffin cups, filling each about 3/4 full to allow room for rising.
- Add topping and garnish: Spoon the pecan topping over each muffin and gently press a whole pecan half onto the top of each muffin for decoration and added crunch.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool muffins: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely or serve warm.
Notes
- Use room temperature eggs for better incorporation into the batter.
- Do not overmix the batter to prevent dense muffins.
- For extra moistness, sour cream can be substituted with Greek yogurt.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen for up to 2 months; thaw at room temperature before serving.
- Toasting the chopped pecans lightly before mixing into the topping will enhance their flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, cinnamon muffins, streusel topped muffins
