Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins are a delightful twist on classic muffins, combining the rich flavors of brown sugar and pecans with a hint of cinnamon. These moist, tender muffins feature a crunchy pecan topping that perfectly mimics the taste of pecan pie in every bite.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar (for topping)
• 2 tablespoons melted butter (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined.
3. Step 3: In a large bowl, mix the melted butter and 1 cup of brown sugar until smooth and creamy.
4. Step 4: Add the eggs, sour cream, whole milk, and vanilla extract to the wet mixture. Stir until fully incorporated.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.
6. Step 6: In a small bowl, combine the finely chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter to create the topping.
7. Step 7: Divide the muffin batter evenly among the lined muffin cups, filling each about three-quarters full.
8. Step 8: Spoon the pecan topping evenly over each muffin and press one whole pecan half gently onto the top of each muffin.
9. Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, toast the chopped pecans lightly before mixing them into the topping.
• Replace sour cream with Greek yogurt for a tangier, lighter muffin.
• Add a pinch of nutmeg or ginger to the dry ingredients for extra warmth and spice.
• Swap the whole milk for buttermilk to enhance the tenderness and flavor of the muffins.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months. To reheat, thaw at room temperature and warm in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, walnuts or almonds can be used as a substitute for pecans if you prefer or have allergies to pecans.

Can I make these muffins gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results.

Pecan Pie Brown Sugar Muffins Recipe

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★★★★★

4.7 from 79 reviews

• Author: Gabriel
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

Delight in the warm, rich flavors of pecan pie captured perfectly in these Brown Sugar Muffins. Soft and moist with a hint of cinnamon and a buttery pecan topping, these muffins are a delicious treat for breakfast or dessert.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 1 and 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons vanilla extract

Pecan Topping

• 1/2 cup finely chopped pecans
• 1/4 cup whole pecan halves
• 1/4 cup brown sugar
• 2 tablespoons melted butter

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
2. Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Combine Wet Ingredients: In a large bowl, blend the melted butter and light brown sugar until smooth and creamy.
4. Add Remaining Wet Ingredients: Beat in the eggs, sour cream, milk, and vanilla extract to the butter and sugar mixture, stirring until fully incorporated and smooth.
5. Fold Dry into Wet: Gently fold the dry ingredients into the wet ingredients, mixing just until you no longer see flour. Avoid overmixing to keep muffins tender.
6. Prepare Pecan Topping: In a small bowl, stir together the chopped pecans, brown sugar, and melted butter until the topping is well combined and crumbly.
7. Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about three-quarters full to allow space for rising.
8. Add Topping and Pecan Halves: Spoon the pecan topping over each muffin and gently press one whole pecan half on top to adorn each muffin.
9. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
10. Cool Muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly.

Notes

• For extra flavor, toast the pecans lightly before adding them to the topping.
• Avoid overmixing the batter to keep muffins light and fluffy.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• You can substitute sour cream with Greek yogurt for a slight tang and added protein.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pecan pie muffins, brown sugar muffins, cinnamon muffins, breakfast muffins, pecan topping muffins, moist muffins