Print

Pecan Pie Brown Sugar Muffins Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

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.

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add Topping: Spoon the pecan topping evenly over each muffin and gently press a whole pecan half on top for decoration and added texture.
  9. Bake Muffins: Bake for 18 to 22 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating doneness.
  10. 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

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