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Pecan Pie Brown Sugar Muffins Recipe

★★★★★

4.8 from 136 reviews
  • Author: Sarah
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

These Pecan Pie Brown Sugar Muffins combine the classic flavors of pecan pie in a soft, moist muffin form. Featuring a tender crumb with warm cinnamon and brown sugar, each muffin is topped with a buttery pecan crumble and a pecan half, making them a perfect breakfast treat or afternoon snack that’s as comforting as it is delicious.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 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

Nut Topping

  • 1 cup finely chopped pecans
  • ½ cup whole pecan halves
  • ¼ cup brown sugar
  • 2 tbsp melted butter

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal and clean-up.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until fully combined to distribute the leavening agents and spices evenly.
  3. Cream Butter and Sugar: In a large bowl, mix the melted unsalted butter with the light brown sugar until the mixture is smooth and creamy, which helps incorporate air and dissolve the sugar slightly.
  4. Add Wet Ingredients: Stir in the eggs, sour cream, whole milk, and vanilla extract into the butter and sugar mixture. Mix until well combined but do not overbeat to keep the batter tender.
  5. Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to avoid tough muffins.
  6. Prepare Pecan Topping: In a small bowl, combine the finely chopped pecans, brown sugar, and melted butter. This mixture will create a crunchy, sweet topping.
  7. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full. Evenly sprinkle the pecan topping mixture over each muffin and gently press a whole pecan half on top for decoration and extra crunch.
  8. Bake: Place the muffin tin in the preheated 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 baked.
  9. Cool: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely, preserving their texture and preventing sogginess.

Notes

  • For a nuttier flavor, toast the pecans lightly before chopping and adding to the topping.
  • You can substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
  • Ensure not to overmix the batter to keep muffins tender and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • To reheat, warm muffins briefly in a microwave or oven to restore freshness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: pecan pie muffins, brown sugar muffins, cinnamon muffins, breakfast muffins, pecan topping, moist muffins

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