Pecan Pie Muffins

These rich pecan pie muffins bake into sweet, custardy, caramel-like bites packed with toasted pecans. They have crisp, bubbly edges, soft centers, and all the flavor of classic pecan pie in a portable muffin-tin treat.

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Prep Time 20

Cook Time 33

Cooling Time 30

Total Time 1 23

Course Baked Goods, Dessert, Holiday Treats, Muffins, Southern-Inspired

Cuisine Southern American

Servings muffins

Calories 360 kcal

Ingredients

1/2 cup unsalted butter melted and slightly cooled
1 cup dark brown sugar packed
1/2 cup light corn syrup or maple syrup
2 large eggs room temperature
1 tsp vanilla extract
1/4 tsp kosher salt
1/4 cup all-purpose flour
2 1/2 cups pecans roughly chopped and toasted
12 pecan halves for topping

Instructions

Preheat the oven to 350°F.
Spread the chopped pecans on a baking sheet and toast for 7–8 minutes, until fragrant. Let cool slightly.
Grease a standard 12-cup muffin tin very well or line it with paper liners.
In a large bowl, whisk together the melted butter and brown sugar until smooth.
Whisk in the corn syrup, eggs, vanilla extract, and kosher salt until glossy and well combined.
Sprinkle the flour over the mixture and gently fold it in just until no dry streaks remain.
Fold in the toasted chopped pecans.
Divide the batter evenly among the muffin cups, filling them fairly full.
Press one pecan half gently into the top of each muffin.
Bake for 22–25 minutes, until the edges are deep brown and bubbly and the centers are slightly soft.
Let the muffins cool completely in the pan for at least 30 minutes.
Run a butter knife around the edges, then gently remove the muffins from the pan.

Notes

Let the muffins cool fully before removing, as the filling sets like a custard. Paper liners make cleanup much easier.

Nutrition

Calories: 360kcal

Keyword Brown Sugar, Holiday Baking, muffin tin dessert, pecan pie muffins, toasted pecans

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