Pecan pie muffins are a delightful treat that brings the rich, nutty flavors of pecan pie into a convenient, handheld form. These muffins have a gooey center reminiscent of the classic dessert, making them perfect for breakfast, snacks, or even dessert.

Ingredients

1 cup packed light brown sugar
1 cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease mini or regular muffin cups with butter or non-stick spray to prevent sticking.
Prepare the Dry Ingredients: In a medium bowl, stir together the packed light brown sugar, all-purpose flour, and chopped pecans until well combined.
Mix the Wet Ingredients: In a separate bowl, beat the softened butter and beaten eggs together until smooth and well combined.
Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the butter and egg mixture, mixing just until all ingredients are combined. Be careful not to overmix.
Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
Bake the Muffins:

For mini muffins: Bake in the preheated oven for 12-13 minutes.
For regular-sized muffins: Bake for 15-17 minutes.
The muffins should be golden brown on top and slightly underbaked in the center for a gooey texture.

Cool and Serve: After baking, run a knife around the edge of each muffin to help release them from the pan. Pop each muffin out carefully. Serve the muffins warm for the best flavor and texture experience.

Servings and Timing

Servings: Approximately 12 regular-sized muffins or 24 mini muffins
Prep Time: 10 minutes
Cooking Time: 15-17 minutes for regular muffins; 12-13 minutes for mini muffins
Total Time: Approximately 30 minutes

Variations

Chocolate Pecan Muffins: Add 1/2 cup of chocolate chips to the batter for a sweet twist.
Spiced Pecan Muffins: Incorporate 1 teaspoon of cinnamon or nutmeg into the dry ingredients for added warmth.
Nut-Free Option: Replace pecans with chocolate chips or dried fruit for a different flavor.

Storage/Reheating

Storage: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing: Muffins can be frozen for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer bag.
Reheating: To reheat, microwave for about 15-20 seconds or warm in an oven at 350°F (175°C) for about 5 minutes.

10 FAQs

Can I use other types of nuts?
Yes, you can substitute pecans with walnuts or almonds for a different taste.
What happens if I overmix the batter?
Overmixing can result in dense muffins; mix just until combined.
Can I make these muffins gluten-free?
Yes, use a gluten-free flour blend as a substitute for all-purpose flour.
How do I know when the muffins are done?
The tops should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs.
What can I serve with these muffins?
They are delicious on their own but can also be served with butter or maple syrup.
Can I make the batter ahead of time?
It’s best to bake them fresh, but you can prepare the dry ingredients ahead and mix them with wet ingredients just before baking.
How can I make these muffins healthier?
Substitute half of the butter with applesauce and use less sugar for a lighter version.
Do these muffins freeze well?
Yes, they freeze well. Just ensure they are wrapped tightly to avoid freezer burn.
Can I add dried fruit?
Yes, dried cranberries or raisins can be added for extra flavor and texture.
What if I don’t have mini or regular muffin pans?
You can use a loaf pan, but baking time will vary; check for doneness around 30-40 minutes.

Conclusion

Pecan pie muffins are a scrumptious and easy-to-make treat that captures the essence of pecan pie in a delightful muffin form. With their gooey centers and nutty flavor, they are perfect for any occasion, from breakfast to dessert. Try them warm, and enjoy the comforting flavors that make this recipe a favorite!