Pecan Pie Brown Sugar Muffins Recipe
Introduction
Pecan Pie Brown Sugar Muffins bring all the warmth and sweetness of classic pecan pie into a convenient, handheld treat. These moist muffins are studded with crunchy pecans and topped with a buttery brown sugar crumble, perfect for breakfast or an afternoon snack.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Step 3: In a large bowl, combine the melted butter and light brown sugar, stirring until smooth.
- Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
- Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- Step 6: In a small bowl, stir together the chopped pecans, brown sugar, and melted butter to make the topping.
- Step 7: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Step 8: Spoon the pecan topping over each muffin and gently press a pecan half onto the top.
- Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra richness, substitute half the milk with buttermilk or add a splash of maple syrup to the batter.
- Try using toasted pecans to deepen the nutty flavor in the muffins.
- You can swap sour cream for Greek yogurt as a lighter alternative without losing moisture.
- Add a pinch of nutmeg or ground cloves along with the cinnamon for a spicier twist.
Storage
Store the 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. Reheat frozen muffins in the microwave for 20-30 seconds or until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of pecans?
Yes, walnuts or almonds work well as substitutes and add their own unique crunch and flavor.
What can I use if I don’t have sour cream?
You can replace sour cream with an equal amount of Greek yogurt or buttermilk to maintain the moisture and tanginess in the muffins.
PrintPecan Pie Brown Sugar Muffins Recipe
Delight in these Pecan Pie Brown Sugar Muffins, a perfect blend of moist muffin texture with a rich, buttery pecan topping that mimics the classic pecan pie flavor. These muffins combine warm cinnamon and brown sugar notes with crunchy pecan bits, making them an ideal treat for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Topping
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure the muffins don’t stick and are easy to remove after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the rising agents and spices throughout the batter.
- Combine Wet Ingredients: In a large bowl, mix the melted butter and light brown sugar until the mixture is smooth and creamy.
- Add Remaining Wet Ingredients: To the butter and sugar mixture, add the eggs, sour cream, whole milk, and vanilla extract. Stir well until fully incorporated, creating a smooth and rich liquid base for your muffins.
- Blend Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the wet ingredients just until combined, being careful not to overmix to maintain a tender muffin crumb.
- Prepare Topping: In a small bowl, stir together the finely chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter to create a sweet and nutty topping for the muffins.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each approximately 3/4 full to allow room for rising.
- Add Topping and Pecans: Spoon the pecan topping over each muffin, and gently press a whole pecan half onto the top of each muffin for a decorative and flavorful finish.
- 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 cooked.
- Cool Down: 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 to maintain their texture and avoid sogginess.
Notes
- Do not overmix the batter to ensure the muffins stay light and fluffy.
- Room temperature ingredients help achieve a smooth batter and even baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- To add extra depth, consider toasting the pecans before chopping for the topping.
Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, cinnamon muffins, nutty muffins
