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Pecan Pie Brown Sugar Muffins Recipe

★★★★★

4.9 from 138 reviews
  • Author: Zoe
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill Muffin Cups. Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full for optimal rise and shape.
  8. 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.
  9. 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.
  10. 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

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Find it online: https://cookingwithzoe.com/pecan-pie-brown-sugar-muffins-recipe/