Pecan Pie Brown Sugar Muffins Recipe

Introduction

These Pecan Pie Brown Sugar Muffins offer the perfect blend of sweet, nutty, and warmly spiced flavors in a moist, tender muffin. Inspired by classic pecan pie, they make a delightful breakfast treat or afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter
• 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
• 2 tbsp melted butter

Instructions

1. Step 1: Preheat your 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 until well combined.
3. Step 3: In a large bowl, mix the melted butter and 1 cup brown sugar until smooth and creamy.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the butter mixture. Stir until everything is fully combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
6. Step 6: In a small bowl, combine the chopped pecans, ¼ cup brown sugar, and melted butter to make the topping.
7. Step 7: Fill each muffin cup about ¾ full with batter. Sprinkle the pecan topping evenly over each muffin and press one whole pecan half on top of each.
8. Step 8: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Step 9: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute half the milk with buttermilk or yogurt.
• Add a pinch of nutmeg or ginger to the dry ingredients to deepen the spice profile.
• Use maple syrup instead of brown sugar in the topping for a richer flavor.
• Toast the pecans lightly before chopping to enhance their flavor and crunch.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nuts?

Yes, walnuts or almonds make excellent substitutes if you prefer or need to avoid pecans.

Can I make these muffins vegan?

To make a vegan version, replace butter with a plant-based alternative, use a flax egg in place of eggs, and substitute sour cream and milk with dairy-free options.

Pecan Pie Brown Sugar Muffins Recipe

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★★★★★

4.9 from 96 reviews

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

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Description

Delicious and tender Pecan Pie Brown Sugar Muffins combine the rich flavor of brown sugar and cinnamon with crunchy pecans for a perfect breakfast treat or snack. These muffins feature a buttery pecan topping that adds a delightful texture contrast to the moist crumb inside.

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Ingredients

Scale 1x2x3x

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

Pecan Topping

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

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Instructions

1. Preheat 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.
2. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until well mixed to ensure even distribution of leavening and spices.
3. Mix Wet Ingredients: In a large bowl, beat the melted unsalted butter with light brown sugar until smooth and creamy, forming the base for the batter.
4. Add Eggs and Dairy: Add the eggs, sour cream, whole milk, and vanilla extract to the butter and sugar mixture, stirring until fully combined and smooth.
5. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined to avoid overmixing and maintain muffin tenderness.
6. Prepare Pecan Topping: In a small bowl, mix the finely chopped pecans, brown sugar, and melted butter to create a crunchy, sweet topping for the muffins.
7. Fill Muffin Cups and Add Topping: Spoon the batter into the muffin cups, filling each about three-quarters full. Sprinkle the pecan topping evenly over each muffin and press a whole pecan half on top for decorative appeal.
8. Bake Muffins: Bake in the preheated oven 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: Let the muffins cool in the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely, allowing the flavors to settle and texture to improve.

Notes

• Be sure not to overmix the batter, as this can make the muffins tough instead of tender.
• If desired, substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
• For a dairy-free option, use plant-based milk and butter substitutes.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Adding a pinch of nutmeg or allspice can add an extra layer of warm spice.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pecan pie muffins, brown sugar muffins, breakfast muffins, pecan muffins, cinnamon muffins, homemade muffins