Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins combine the rich, buttery flavor of pecan pie with the moist texture of a classic muffin. Perfect for breakfast or an indulgent snack, these muffins feature a sweet pecan topping that crisps up as they bake.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, melted
• 1 cup light brown sugar
• 2 large eggs
• ½ cup sour cream
• ½ cup whole milk
• 2 tsp vanilla extract
• 1 cup finely chopped pecans
• ½ cup whole pecan halves
• ¼ cup brown sugar (for topping)
• 2 tbsp melted butter (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: In a large bowl, mix the melted butter and brown sugar until smooth and creamy.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the butter mixture. Stir until well combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
6. Step 6: In a small bowl, mix the chopped pecans, brown sugar, and melted butter for the topping.
7. Step 7: Fill each muffin cup about ¾ full with batter. Sprinkle the pecan topping evenly over each muffin and press a pecan half on top.
8. Step 8: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use toasted pecans for a deeper nutty flavor in the muffins and topping.
• Swap sour cream for Greek yogurt to add protein and keep muffins moist.
• For a richer topping, drizzle a little maple syrup or honey over the pecans before baking.
• Ensure not to overmix the batter to keep muffins tender and fluffy.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) for about 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds make great substitutes and will still provide a nice crunch and flavor to the muffins.

Do I have to use sour cream in the recipe?

Sour cream adds moisture and richness, but you can substitute it with Greek yogurt or buttermilk if preferred.

Pecan Pie Brown Sugar Muffins Recipe

---

★★★★★

4.4 from 78 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 12 muffins 1x

Pin Recipe

Print Recipe

Description

Delight in these Pecan Pie Brown Sugar Muffins that perfectly combine the rich flavors of brown sugar and pecans with a tender, moist crumb. Topped with a sweet pecan crumble and whole pecan halves, these muffins are a delicious treat for breakfast or dessert, offering the warm, comforting taste of classic pecan pie in muffin form.

---

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, melted
• 1 cup light brown sugar
• 2 large eggs
• ½ cup sour cream
• ½ cup whole milk
• 2 tsp vanilla extract
• 1 cup finely chopped pecans

Topping

• ½ cup whole pecan halves
• ¼ cup brown sugar
• 2 tbsp melted butter

---

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure the muffins don’t stick and are easy to remove once baked.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This ensures the leavening agents and spices are evenly distributed throughout the batter.
3. Mix Wet Ingredients: In a large bowl, blend the melted unsalted butter and light brown sugar until the mixture is smooth and well combined.
4. Add Eggs and Dairy: To the butter and sugar mixture, add the eggs, sour cream, whole milk, and vanilla extract. Stir gently until the wet ingredients are fully incorporated.
5. Fold in Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture. Mix just until combined to avoid overworking the batter, which can make muffins tough.
6. Prepare Pecan Topping: In a small bowl, mix the finely chopped pecans, brown sugar, and melted butter to form a crumbly topping that will add a nutty sweetness and texture.
7. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Evenly sprinkle the pecan topping over each muffin and press a whole pecan half gently on top for decoration and added crunch.
8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
9. Cool Before Serving: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving. This prevents the muffins from becoming soggy on the bottom.

Notes

• For best results, use fresh pecans to ensure maximum flavor and crunch.
• Do not overmix the batter to keep muffins light and fluffy.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
• Feel free to substitute sour cream with Greek yogurt for a slightly tangier and healthier option.
• Use light brown sugar for a subtle molasses flavor, or dark brown sugar for a richer taste.

• 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, nutty muffins, easy muffin recipe