Go Back
–+ servings
Pecan Pie Brown Sugar Muffins

Pecan Pie Brown Sugar Muffins: Your New Favorite Treat

Pecan Pie Brown Sugar Muffins are a delightful fusion of cozy flavors, combining the comfort of pecan pie with soft muffins.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Replace with a 1:1 gluten-free blend for a gluten-free option.
  • 1 cup Brown sugar Substitute with white sugar if you prefer a lighter flavor.
  • 1 tablespoon Baking powder Acts as a leavening agent for that perfect rise.
  • 1 teaspoon Baking soda Enhances browning and contributes to softness.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors.
  • 2 large Eggs Can be substituted with flax eggs for a vegan alternative.
  • 1/2 cup Melted butter Try plant-based butter or coconut oil for a dairy-free version.
  • 1 cup Milk or buttermilk Use non-dairy milk for a dairy-free twist.
  • 1 teaspoon Vanilla extract Adds warm, inviting flavor.
  • 1 cup Chopped pecans Replace with walnuts or sunflower seeds for nut-free options.
  • optional Maple syrup or honey For enhanced sweetness and flavor.
For Topping
  • 1/2 cup Reserved chopped pecans Sprinkle on top for visual appeal and added crunch.
  • 2 tablespoons Coarse sugar Optional for a sweet, crispy topping.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
  2. Toast the chopped pecans in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until fragrant.
  3. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the eggs until they lighten in color. Add the melted butter, milk (or buttermilk), and vanilla extract, mixing until fully combined.
  5. Gently pour the wet mixture into the dry ingredients. Carefully stir until just combined; fold in the toasted pecans.
  6. Spoon the muffin batter into the prepared muffin tins, filling each cup about 3/4 full.
  7. Bake for 18-22 minutes, until golden brown and a toothpick comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter, and store muffins in an airtight container to maintain freshness.

Tried this recipe?

Let us know how it was!