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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.