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Pecan pie muffins with golden caramelized edges, soft buttery centers, chopped pecans inside, glossy pecan halves on top, and a light dusting of powdered sugar.

buttery pecan pie muffins

Rich, buttery pecan pie muffins made with brown sugar, pecans, butter, eggs, and a little flour. They bake with crisp golden edges, soft gooey centers, and candied pecan tops.
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Prep Time 25 minutes
Cook Time 10 minutes
45 minutes
Servings: 12 muffins
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 2 cups chopped pecans plus extra whole pecans for topping
  • 2/3 cup butter softened
  • 2 eggs beaten
  • Pinch of salt
  • Powdered sugar for dusting, optional

Equipment

  • Muffin tin
  • Large mixing bowl
  • Spatula or Spoon
  • Measuring cups and spoons
  • cooling rack

Method
 

  1. Preheat oven to 350°F and grease a muffin tin very well, or use liners.
  2. In a large bowl, mix brown sugar and flour until combined.
  3. Stir in chopped pecans.
  4. Add softened butter and beaten eggs.
  5. Fold everything together until thick and sticky. The batter should look more like cookie dough than muffin batter.
  6. Spoon batter into muffin cups, filling each about 3/4 full.
  7. Press a few whole pecan halves gently into the top of each muffin.
  8. Bake for 20 to 25 minutes, until the edges are golden and the tops are set but still soft in the center.
  9. Let cool in the pan for about 10 minutes before removing.
  10. Dust with powdered sugar if desired.
  11. Serve warm or at room temperature.

Notes

Grease the muffin tin well because the brown sugar can stick.
Use softened butter, not melted butter.
The batter should be thick and sticky.
Let muffins cool before removing so they firm up.
Store leftovers in an airtight container.