Indulging in the taste of classic pecan pie is a cherished tradition in many Southern households, especially during the fall and holiday seasons. Pecan Pie Muffins are a delightful twist on this beloved dessert, merging the rich, nutty flavor of pecans with the convenience of a muffin. These muffins are perfect for brunch, an afternoon snack, or even a sweet treat during a cozy evening at home.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 cup packed brown sugar
½ cup unsalted butter, melted
2 large eggs
1 tsp pure vanilla extract
⅔ cup buttermilk (or milk of choice)
1 cup chopped pecans (plus extra for topping)
Instructions
Preheat your oven to 350°F (175°C).
Grease a muffin tin with cooking spray or line it with muffin liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar until well combined.
In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well blended.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
Sprinkle additional chopped pecans on top of each muffin.
Place the muffin tin in the preheated oven and bake for 15-20 minutes.
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes.
