Pecan Pie Muffins

Pecan Pie Muffins – All the Cozy, Gooey Magic of Pecan Pie in Muffin Form

There’s something about pecan pie that feels like a warm hug from fall itself. The buttery filling, the toasted nuts, that deep brown-sugar sweetness—it’s comfort baking at its finest. But let’s be honest… making a whole pie isn’t always practical when you just want a little something cozy.

That’s where these Pecan Pie Muffins come in.

They give you everything you love about classic pecan pie—gooey centers, nutty crunch, caramel-like sweetness—but in soft, bakery-style muffins you can grab for breakfast, snack on in the afternoon, or serve as an easy dessert. They’re unfussy, incredibly satisfying, and dangerously easy to eat more than one.

If pecan pie is your love language, these muffins are about to become a permanent part of your baking rotation.

Why You’ll Love This Recipe

  • Tastes like pecan pie without the fuss
  • Perfect texture – soft muffin base with a gooey, crumbly pecan topping
  • Great for breakfast, brunch, or dessert
  • Simple pantry ingredients
  • Freezer-friendly and make-ahead friendly
  • Crowd-pleasing for holidays and potlucks

Ingredients

Muffin Batter

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice or vinegar)
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans

Pecan Pie–Style Topping

  • ½ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter, softened
  • ¼ cup chopped pecans

Equipment Needed

  • 12-cup muffin tin
  • Paper liners or nonstick spray
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • Small bowl (for topping)
  • Wire cooling rack

Step-by-Step Instructions

1. Prep the Oven and Pan

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients

In a separate bowl, whisk together buttermilk, melted butter, egg, and vanilla until smooth.

4. Combine

Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix—lumps are okay.

5. Add Pecans

Fold in ¾ cup chopped pecans gently.

6. Fill Muffin Cups

Divide batter evenly, filling each cup about ⅔ full.

7. Make the Topping

In a small bowl, mix brown sugar, flour, and softened butter until crumbly. Stir in remaining pecans.

8. Top Generously

Sprinkle topping evenly over each muffin.

9. Bake

Bake 20–25 minutes, until a toothpick inserted comes out clean.

10. Cool

Cool in pan for 5 minutes, then transfer to a wire rack.

Pro Tips

  • Do not overmix – this keeps muffins soft, not dense
  • Toast pecans first for deeper flavor
  • Let muffins cool slightly to allow the topping to set
  • Use real butter – it’s key to that pecan-pie richness
  • Add a pinch of cinnamon to the topping for extra warmth

Variations & Substitutions

  • Mini Muffins: Bake 12–14 minutes
  • Maple Twist: Replace 2 tbsp sugar with maple syrup
  • Extra Gooey: Drizzle warm muffins with caramel sauce
  • Gluten-Free: Use a 1:1 GF baking flour
  • Nut Swap: Walnuts work beautifully if needed

Serving, Pairing & Storage

Serving

  • Warm with coffee or tea
  • As a holiday brunch treat
  • With whipped cream or vanilla ice cream for dessert

Storage

  • Room temperature: 2 days (airtight)
  • Refrigerator: up to 5 days
  • Freezer: up to 2 months

Reheating

  • Microwave 10–15 seconds
  • Oven at 300°F for 5 minutes

FAQ

Do these taste like pecan pie?
Yes—especially once cooled slightly. The topping mimics that gooey pecan layer perfectly.

Can I make them ahead?
Absolutely. They actually taste better the next day.

Can I use regular milk?
Yes, but buttermilk gives better texture.

Why did my topping sink?
Butter was too warm or muffins were overfilled.

Soft, bakery-style muffins with a gooey, buttery pecan topping inspired by classic pecan pie.

Pecan Pie Muffins

Soft, bakery-style muffins with a gooey, buttery pecan topping inspired by classic pecan pie.
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Ingredients Equipment Method Notes

Ingredients
  

Muffins:
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • ½ cup butter melted
  • 1 egg
  • 1 tsp vanilla
  • ¾ cup chopped pecans
Topping:
  • ½ cup brown sugar
  • ¼ cup flour
  • ¼ cup butter softened
  • ¼ cup chopped pecans

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Wire rack

Method
 

  1. Preheat oven to 375°F and prepare muffin pan.
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients separately.
  4. Combine wet and dry just until mixed.
  5. Fold in pecans.
  6. Fill muffin cups ⅔ full.
  7. Mix topping ingredients until crumbly.
  8. Sprinkle topping over batter.
  9. Bake 20–25 minutes until set.
  10. Cool slightly before serving.

Notes

Do not overmix batter—this keeps muffins tender.
Toast pecans for stronger flavor.
Muffins freeze well for up to 2 months.
For extra indulgence, drizzle with caramel after baking.