Indulge in the delightful fusion of classic pecan pie and the convenience of muffins with this easy-to-follow Pecan Pie Muffins recipe. Perfect for any occasion, these muffins offer a rich, nutty flavor with a moist, tender crumb that's sure to impress. Whether you're looking for a special breakfast treat, a sweet snack, or a dessert that wows, these pecan pie muffins are the answer.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, mix the light brown sugar and all-purpose flour.
Stir in the chopped pecans.
In a separate bowl, whisk together the softened butter and beaten eggs until smooth.
Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free version, substitute the all-purpose flour with your preferred gluten-free flour blend.
Feel free to add chocolate chips, dried fruit, or a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
These muffins can be stored in an airtight container at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to 3 months.
To reheat, simply warm in the microwave for 10-15 seconds or in a preheated oven at 300°F for a few minutes until heated through.