Pecan Pie Brown Sugar Muffins Recipe
Introduction
Pecan Pie Brown Sugar Muffins combine the rich, buttery flavors of pecan pie with the comforting texture of a muffin. These treats are perfect for breakfast or a sweet snack, featuring a crunchy pecan topping and a tender crumb inside.
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
- 2 tablespoons melted butter
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 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 for 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 of each.
- Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.
Tips & Variations
- For a richer flavor, toast the pecans lightly before chopping and adding to the topping.
- Substitute Greek yogurt for sour cream to add a slight tang and boost protein.
- Swap out whole milk for buttermilk to create a more tender crumb.
- Add a pinch of nutmeg or cloves along with cinnamon for a spicier aroma.
- To make them nut-free, omit the pecans and replace with chocolate chips or dried cranberries.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in a microwave for 15-20 seconds or warm in an oven at 300°F (150°C) for 5-7 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light brown sugar instead of packed brown sugar?
Yes, light brown sugar works well and will slightly alter the flavor, keeping it mild and sweet.
How can I tell when the muffins are fully baked?
The best way is to insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
PrintPecan Pie Brown Sugar Muffins Recipe
These Pecan Pie Brown Sugar Muffins feature a moist, tender crumb infused with cinnamon and brown sugar, topped with a buttery pecan streusel and a whole pecan half for a delightful crunch. Perfect for breakfast, brunch, or as a sweet snack, these muffins combine the rich flavors of pecan pie in an easy-to-make, handheld treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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 Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until fully combined to ensure even flavor distribution.
- Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter and light brown sugar until smooth and slightly glossy, creating a rich base.
- Add Remaining Wet Ingredients: To the butter and sugar mixture, add the eggs, sour cream, whole milk, and vanilla extract. Stir thoroughly until the mixture is fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients, mixing just until combined to keep the muffins tender and avoid overworking the batter.
- Prepare Pecan Topping: In a small bowl, combine the finely chopped pecans, brown sugar, and melted butter, stirring until evenly mixed to create the streusel-like topping.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Add Topping: Spoon the pecan topping evenly over each muffin and gently press a whole pecan half onto the top of each muffin for garnish and extra crunch.
- Bake: Bake the muffins for 18 to 22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, ensuring they set and achieve the best texture.
Notes
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Ensure butter is melted and slightly cooled before mixing to avoid scrambling the eggs.
- Do not overmix the batter; fold until just combined for light and fluffy muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Serve muffins slightly warm or at room temperature for best flavor.
Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, cinnamon muffins, nutty muffins
