Pecan Pie Brown Sugar Muffins Recipe
Introduction
Pecan Pie Brown Sugar Muffins combine the rich, comforting flavors of pecan pie with the ease of a muffin. These moist and tender treats are perfect for breakfast or a cozy snack, featuring a buttery pecan topping that adds delightful crunch and sweetness.
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 (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Step 1: Preheat your 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 1 cup 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, 1/4 cup brown sugar, and 2 tablespoons melted butter to make 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 the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For extra moist muffins, avoid overmixing the batter once the dry ingredients are added.
- Swap sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- Add a pinch of nutmeg along with cinnamon for a deeper warm spice profile.
- Use maple syrup instead of brown sugar in the topping for a unique sweetness.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm muffins in the oven at 300°F (150°C) for about 10 minutes or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different nuts instead of pecans?
Yes, walnuts or almonds can be used as a substitute. They will provide a different but equally delicious texture and flavor.
Can I make these muffins dairy-free?
Yes, substitute butter with a dairy-free margarine and use a plant-based milk alternative. Replace sour cream with coconut yogurt or dairy-free yogurt to keep the texture similar.
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Pecan Pie Brown Sugar Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pecan Pie Brown Sugar Muffins are a delightful twist on classic muffins, combining the rich flavors of brown sugar, cinnamon, and pecans into a moist, tender treat. Topped with a buttery, sweet pecan crumble, they make a perfect breakfast or snack for pecan pie lovers.
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
Pecan 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 Muffin Tin. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined.
- Combine Wet Ingredients. In a large bowl, stir the melted and slightly cooled unsalted butter together with the packed light brown sugar until the mixture is smooth and evenly blended.
- Add Eggs and Dairy. Beat in the eggs, sour cream, whole milk, and vanilla extract into the butter and brown sugar mixture, stirring until fully incorporated and smooth.
- Combine Wet and Dry Ingredients. Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter and keeping the muffins tender.
- Prepare Pecan Topping. In a small bowl, stir together the finely chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter until the mixture is crumbly and coated.
- Fill Muffin Cups. Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full for optimal rise and shape.
- Add Topping and Pecan Halves. Spoon the pecan topping evenly over each muffin, gently pressing a whole pecan half onto the top of each muffin for an attractive and crunchy finish.
- Bake. Bake the muffins in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool and Serve. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This cooling step helps maintain their structure and texture before serving.
Notes
- Ensure the melted butter is slightly cooled before mixing with eggs to prevent curdling.
- Do not overmix the batter to keep the muffins light and tender.
- Use fresh pecans for the best flavor and crunch.
- Storing muffins in an airtight container will keep them fresh for up to 3 days.
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pecan pie muffins, brown sugar muffins, breakfast muffins, pecan muffins, cinnamon muffins, easy muffin recipe, homemade muffins
