Pecan Pie Brown Sugar Muffins Recipe
Introduction
Pecan Pie Brown Sugar Muffins are a delightful twist on traditional muffins, combining the warm flavors of cinnamon and brown sugar with crunchy pecans. These moist, tender treats make a perfect breakfast or snack for pecan lovers seeking a comforting homemade delight.
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 the 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 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 for 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 in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them to the batter and topping.
- Swap sour cream with Greek yogurt for a tangier flavor and added moisture.
- Mix in mini chocolate chips or dried cranberries for a fun variation.
- Use maple syrup instead of brown sugar in the topping for a richer, deeper sweetness.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a zip-top bag for up to 2 months. To reheat, thaw at room temperature and warm in a microwave for 20-30 seconds or in a 325°F oven for 5-7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut instead of pecans?
Yes, walnuts or almonds can be substituted for pecans to give a similar texture and flavor in the muffins.
Can these muffins be made dairy-free?
Absolutely. Use dairy-free butter, plant-based milk, and a dairy-free yogurt or sour cream alternative to make the recipe suitable for a dairy-free diet.
PrintPecan Pie Brown Sugar Muffins Recipe
Deliciously moist Pecan Pie Brown Sugar Muffins combine the rich flavors of brown sugar, cinnamon, and crunchy pecans for a perfect breakfast or snack treat. Topped with a buttery pecan streusel, these muffins offer a delightful texture contrast and warm, cozy taste reminiscent of classic pecan pie in a handheld form.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
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
Pecans and 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: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent the muffins from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined to ensure even distribution of leavening agents and spices.
- Combine Butter and Sugar: In a large bowl, mix the melted unsalted butter and packed light brown sugar until the mixture is smooth and slightly creamy.
- Add Wet Ingredients: Beat in the eggs, sour cream, whole milk, and vanilla extract into the butter and sugar mixture until fully incorporated for a creamy batter.
- Fold in Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients. Mix just until combined to avoid overmixing which can make muffins tough.
- Prepare Pecan Topping: In a small bowl, stir together the finely chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter to create a crunchy topping.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each approximately 3/4 full to allow room for rising without overflow.
- Add Topping: Spoon the pecan topping evenly over each muffin and gently press a whole pecan half on top for decoration and added texture.
- Bake Muffins: Bake for 18 to 22 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving to prevent sogginess.
Notes
- For best results, do not overmix the batter as it can cause dense muffins.
- You can substitute sour cream with Greek yogurt if desired for a tangy flavor.
- The pecan topping adds a crunchy texture; feel free to increase or decrease the amount of pecans based on preference.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Use fresh baking powder and baking soda to ensure proper rise.
Keywords: pecan pie muffins, brown sugar muffins, cinnamon muffins, nutty muffins, breakfast muffins, easy muffin recipe, pecan topping
