Description
These Pecan Pie Brown Sugar Muffins combine the rich, buttery flavors of pecan pie with the soft, moist texture of classic muffins. Featuring a delightful cinnamon-spiced batter and a crunchy pecan brown sugar topping, these muffins are perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 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
Topping
- 1 cup finely chopped pecans
- ½ cup whole pecan halves
- ¼ cup brown sugar
- 2 tbsp melted butter
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- Cream Butter and Sugar: In a large bowl, mix the melted unsalted butter and light brown sugar until the mixture is smooth and well combined, creating a rich base for your batter.
- Add Wet Ingredients: Add the eggs, sour cream, whole milk, and vanilla extract to the butter and sugar mixture. Stir well to create a smooth, homogenous batter.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to ensure a tender muffin crumb without overmixing.
- Prepare Topping: In a small bowl, mix together the finely chopped pecans, brown sugar, and melted butter to create a sweet and nutty topping for your muffins.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling about ¾ full. Evenly sprinkle the pecan topping over each muffin, then gently press a whole pecan half on top for decorative appeal and added crunch.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely, preserving texture and flavor.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Ensure the melted butter is slightly cooled before mixing, to avoid cooking the eggs prematurely.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Add a pinch of nutmeg for additional warmth and spice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Pecan pie, brown sugar, muffins, cinnamon, pecan topping, breakfast muffin, moist muffins, nutty topping
