These Pecan Pie Muffins with Chocolate Chips are the perfect cross between a rich, nutty pie and a soft, gooey muffin. I get all the flavors I love from a traditional pecan pie—brown sugar, butter, toasted nuts—wrapped up in a warm, handheld treat. The addition of mini chocolate chips adds just the right amount of decadence, making these muffins irresistible for breakfast, dessert, or even as a sweet side during the holidays.
Why You’ll Love This Recipe
I love how easy these muffins are to whip up with just a handful of ingredients and minimal prep time. The texture is a dream: soft and gooey on the inside, with a lightly crisped top that holds everything together. They satisfy both my sweet tooth and my love for anything nutty, and the chocolate chips melt perfectly into the batter for that extra indulgent bite. Whether I serve them warm with coffee or bring them to a gathering, they never last long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup chopped pecans
3/4 cup light brown sugar
1/2 cup all‑purpose flour
10 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 eggs, whisked
1/2 cup mini chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Then, I coat the liners generously with non-stick spray to make sure the muffins release easily.
In a large bowl, I mix the chopped pecans, brown sugar, and flour together.
I add the melted butter, vanilla extract, and whisked eggs, stirring until the mixture is smooth and well combined.
Then I gently fold in the mini chocolate chips.
I spoon the batter into the muffin cups, filling each nearly to the top.
I bake the muffins for 20–25 minutes, or until the tops are golden and set.
After baking, I let them cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.
Servings and timing
This recipe makes 9 rich and satisfying muffins. It takes about 10 minutes to prep and 20 minutes to bake, for a total time of 30 minutes. Each muffin has approximately 342 kcal, making it a decadent and filling treat.
Variations
No chocolate chips: I sometimes skip the chocolate for a more traditional pecan pie flavor.
Add cinnamon or nutmeg: A dash of warm spices adds depth, especially for fall baking.
Use dark brown sugar: For a deeper molasses flavor, I swap in dark brown sugar.
Try walnuts: If I’m low on pecans, chopped walnuts make a great substitute.
Add a splash of bourbon: For a grown-up twist, I stir in a tablespoon of bourbon with the wet ingredients.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. For freezing, I wrap each muffin individually in plastic wrap and freeze for up to 2 months. To reheat, I pop one in the microwave for 15–20 seconds for that just-baked warmth.
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FAQs
Can I make these muffins ahead of time?
Yes, I often bake them a day or two in advance. They keep well and taste just as good after sitting for a day—sometimes even better!
Do I have to toast the pecans first?
Toasting is optional, but I like to do it for a deeper nutty flavor. I just toast them in a dry skillet over medium heat for a few minutes until fragrant.
Can I use regular chocolate chips instead of mini?
Absolutely. I’ve used regular-sized chocolate chips when that’s all I have, though the mini chips do distribute more evenly in the batter.
How do I keep the muffins from sticking to the liners?
Coating the paper liners generously with non-stick spray is key. I’ve also had good results using silicone baking cups.
Are these muffins overly sweet?
They’re sweet, like a pecan pie, but the richness from the butter and nuts helps balance it. If I prefer less sweetness, I reduce the brown sugar slightly or skip the chocolate chips.
Conclusion
These pecan pie muffins with chocolate chips are one of my go-to recipes when I want something cozy, easy, and satisfying. Whether I’m baking them for a weekend breakfast, a holiday gathering, or just to satisfy a craving, they never disappoint. I love how they bring together all the warmth and richness of pecan pie in a simple muffin form—and the melty chocolate chips take them right over the top.
📖 Recipe:
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Pecan Pie Muffins with Chocolate Chips
- Total Time: 30 minutes
- Yield: 9 muffins
- Diet: Vegetarian
Description
These pecan pie muffins with chocolate chips combine the rich, nutty flavor of classic pecan pie with the soft, gooey texture of a muffin. Perfect for breakfast, dessert, or holiday gatherings, they’re easy to make and irresistibly indulgent.
Ingredients
1 cup chopped pecans
3/4 cup light brown sugar
1/2 cup all-purpose flour
10 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 eggs, whisked
1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Generously coat the liners with non-stick spray.
- In a large bowl, mix the chopped pecans, brown sugar, and flour together.
- Add the melted butter, vanilla extract, and whisked eggs. Stir until the mixture is smooth and well combined.
- Gently fold in the mini chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each nearly to the top.
- Bake for 20–25 minutes, or until the tops are golden and set.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Skip the chocolate chips for a more traditional pecan pie flavor.
Add cinnamon or nutmeg for extra warmth and depth.
Use dark brown sugar for a richer molasses flavor.
Substitute walnuts if pecans aren’t available.
Add a tablespoon of bourbon for a grown-up twist.
Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
Freeze individually wrapped muffins for up to 2 months. Reheat in microwave for 15–20 seconds.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 342
- Sugar: 18g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
