Pecan 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
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 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
