Pecan Pie Muffins
These pecan pie muffins deliver the rich, buttery flavor of classic pecan pie in a soft, handheld muffin form—easy to make, no crust needed, and perfect for breakfast, dessert, or holiday gifting.
Ingredients
- 1 cup chopped pecans
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup unsalted butter melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, combine pecans, brown sugar, flour, and salt.
- In another bowl, whisk eggs, then stir in melted butter and vanilla.
- Add wet ingredients to dry. Stir until just combined. Batter will be thick and sticky.
- Spoon batter into cups, about 2/3 full. Pecans should be evenly distributed.
- Bake for 18–22 minutes until golden and a toothpick comes out mostly clean.
- Cool in pan for 5 minutes, then move to a wire rack. Serve warm for gooey centers.