If you love the flavor of pecan pie but crave something simpler to make, Pecan Pie Muffins are the perfect solution. These delightful muffins combine the soft, moist texture of cake with a crunchy pecan topping, offering all the rich, caramelized goodness of pecan pie in an easy-to-bake form. Whether you’re making them for breakfast, brunch, or dessert, these muffins are a sweet treat that’s bound to please any crowd.
Ingredients:
For the Muffins:
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 cups chopped pecans
2 large eggs, beaten
1/2 cup butter, melted
1 teaspoon vanilla extract
For the Topping:
Whole pecan halves (for garnish)
Coarse sugar (like turbinado sugar) for sprinkling
Directions:
Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a muffin tin, or use paper liners for easier cleanup and removal.
Mix Dry Ingredients:
In a large mixing bowl, combine brown sugar, all-purpose flour, and chopped pecans. Stir well to ensure the dry ingredients are evenly blended.
Add Wet Ingredients:
In a separate bowl, whisk together the beaten eggs, melted butter, and vanilla extract. Pour this wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fill the Muffin Tins:
Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full.
Add Toppings:
Place three to four pecan halves on top of each muffin, pressing them lightly into the batter. Sprinkle a generous amount of coarse sugar over each muffin for a beautiful, crunchy finish.
Bake:
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Serving Tips:
Warm or Room Temperature: Pecan pie muffins are delicious both warm and at room temperature. For a cozy treat, lightly reheat them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for 5 minutes.
Pairings: Serve these muffins with a cup of coffee or tea for a delightful breakfast or snack. They also pair well with a dollop of whipped cream or a drizzle of caramel sauce for a decadent dessert.
Presentation: For a festive touch, dust the muffins with a bit of powdered sugar or serve them on a platter with fresh fruit and a sprinkle of cinnamon.
Storage Tips:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and moist.
Refrigeration: If you need to store them for a longer period, you can refrigerate them. Place the muffins in an airtight container or resealable bag. They should stay fresh for up to a week in the refrigerator.
Freezing: For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes or warm them in the microwave or oven.
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FAQs:
Can I use chopped pecans instead of pecan halves for the topping?
Yes, you can use chopped pecans if you prefer. However, whole pecan halves give a more visually appealing presentation and a satisfying crunch. If using chopped pecans, sprinkle them on top of the muffins before baking.
How should I store Pecan Pie Muffins to keep them fresh?
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat frozen muffins, let them thaw at room temperature or warm them in the oven at 350°F (175°C) for about 10 minutes.
Can I make these muffins ahead of time for a party or gathering?
Absolutely! Pecan Pie Muffins can be made ahead of time. Prepare them up to 2 days in advance and store them in an airtight container. If you’re freezing them, wrap each muffin individually and place them in a freezer-safe bag. Thaw and reheat before serving for the best texture.
Can I substitute any ingredients in this recipe?
Yes, you can make a few substitutions. For a lighter option, replace the brown sugar with coconut sugar. If you need a dairy-free version, use melted coconut oil instead of butter. For added flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
Conclusion:
These Pecan Pie Muffins bring the comforting, nostalgic flavor of pecan pie into a convenient, portable form. Simple enough for a weekday treat, yet fancy enough for brunch gatherings, they’ll quickly become a favorite in your kitchen.
📖 Recipe:
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Pecan Pie Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Indulge in the delightful flavor of Pecan Pie Muffins, a perfect fusion of soft, cake-like texture and crunchy pecan topping. These muffins bring the rich, caramelized essence of traditional pecan pie into a convenient, easy-to-make treat. Ideal for breakfast, brunch, or dessert, they offer a sweet and nutty flavor that’s sure to satisfy your cravings.
Ingredients
For the Muffins:
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 cups chopped pecans
2 large eggs, beaten
1/2 cup butter, melted
1 teaspoon vanilla extract
For the Topping:
Whole pecan halves for garnish
Coarse sugar (like turbinado sugar) for sprinkling
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or use paper liners for easier removal.
- Mix Dry Ingredients: In a large bowl, combine brown sugar, flour, and chopped pecans. Stir to blend evenly.
- Add Wet Ingredients: In a separate bowl, mix beaten eggs, melted butter, and vanilla extract. Add this mixture to the dry ingredients, stirring until just moistened.
- Fill the Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about two-thirds full.
- Add Toppings: Place three to four pecan halves on top of each muffin and sprinkle with coarse sugar.
- Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze individually wrapped muffins for up to 3 months.
Reheating: Warm in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.
Substitutions: Replace brown sugar with coconut sugar for a healthier twist or add cinnamon for a spiced variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 280 kcal
