If you love pecan pie but don’t always feel like making a whole pie, these Pecan Pie Muffins are the perfect solution! They’re lightly crisp on the outside, soft and gooey inside, and packed with the rich caramel flavor of brown sugar and the crunch of roasted pecans.
Perfect for tea-time, coffee breaks, holiday treats, or dessert cravings—these muffins come together in just minutes. Best of all, you don’t need a mixer, and the process is incredibly simple.
⭐ Why You’ll Love This Recipe
Made with simple pantry staples
Tastes just like pecan pie—but easier
Kid-friendly and crowd-pleasing
Great for breakfast, snacks, or dessert
Easy to store and freezer-friendly
Ingredients
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup all-purpose flour
2 large eggs
1/2 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Directions
- Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin or line with paper liners.
- Mix the Dry Ingredients
In a large bowl, combine pecans, brown sugar, flour, and salt. Mix well.
- Prepare the Wet Ingredients
In another bowl, lightly beat the eggs.
Add melted butter and vanilla, then mix until smooth.
- Combine
Pour the wet mixture into the dry mixture.
Stir gently until just combined—the batter will be thick.
- Bake
Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool & Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature.
⭐ Tips & Variations
Do not overmix the batter—this keeps the muffins soft.
Add extra chopped pecans on top for more crunch.
Brown sugar is essential for the caramel flavor, so avoid substituting it.
Serve warm with a scoop of vanilla ice cream for a dessert-style treat.
Storage
Store at room temperature for 3 days
Refrigerate for up to 1 week
Freeze for up to 2 months (reheat before serving)