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
