Description
These Pecan Pie Brown Sugar Muffins offer a delightful twist on classic muffins, combining a moist, tender crumb with a rich pecan pie topping. Flavored with cinnamon and brown sugar, and topped with crunchy pecan halves, these muffins are perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 2 tsp vanilla extract
Pecan Topping
- 1 cup finely chopped pecans
- ½ cup whole pecan halves
- ¼ cup brown sugar
- 2 tbsp melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly mixed to build your batter’s base.
- Mix Wet Ingredients: In a large bowl, blend the melted unsalted butter and light brown sugar until smooth and creamy, creating a rich foundation for your batter.
- Incorporate Eggs and Dairy: Add the two large eggs, sour cream, whole milk, and vanilla extract to the butter-sugar mixture. Stir until all wet ingredients are fully combined.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing and ensure tender muffins.
- Prepare Pecan Topping: In a small bowl, mix the finely chopped pecans, brown sugar, and melted butter to create a sweet, crunchy topping.
- Assemble Muffins: Fill each muffin cup about three-quarters full with batter. Sprinkle the pecan topping evenly over each muffin and press one whole pecan half on top for garnish and extra crunch.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, ensuring they’re fully cooked but moist.
- Cool Muffins: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Make sure pecans are fresh to maximize flavor and crunch.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Use paper liners for easy muffin removal and cleaner presentation.
- For a dairy-free version, substitute milk and sour cream 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, cinnamon muffins, breakfast muffins, pecan muffins, sweet muffins
