Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pecan Pie Brown Sugar Muffins Recipe

★★★★★

4.9 from 136 reviews
  • Author: Rafael
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill muffin cups: Evenly divide the batter among the muffin cups, filling each about 3/4 full to allow room for rising.
  8. 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.
  9. 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.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastewithrafael.com/pecan-pie-brown-sugar-muffins-recipe/