Pecan Pie Muffins

Here’s a delicious recipe for Pecan Pie Muffins—all the flavor of classic pecan pie in a convenient, handheld muffin form:

🧁 Pecan Pie Muffins

🧾 Ingredients (makes 12 muffins)

Muffin batter:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract

Pecan pie topping/filling:

• ½ cup chopped pecans
• ½ cup brown sugar
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt

👩‍🍳 Instructions

1. Preheat oven
   180°C (350°F) and line a 12-cup muffin tin with paper liners.
2. Make muffin batter
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
   • In another bowl, mix melted butter, brown sugar, eggs, milk, and vanilla.
   • Combine wet and dry ingredients gently—don’t overmix.
3. Prepare pecan filling
   Mix chopped pecans, brown sugar, melted butter, vanilla, and a pinch of salt.
4. Assemble muffins
   • Spoon a layer of muffin batter into each cup (about ⅓ full).
   • Add a teaspoon of pecan filling on top.
   • Cover with remaining batter.
5. Top with more pecans (optional)
   Sprinkle extra chopped pecans on top for crunch.
6. Bake
   20–25 minutes, until a toothpick comes out clean and tops are golden.
7. Cool slightly
   Let muffins cool 5–10 minutes in the pan, then transfer to a wire rack.

💡 Tips

• For extra gooeyness, drizzle maple syrup or caramel over warm muffins.
• Can substitute half the all-purpose flour with whole wheat for a slightly healthier version.
• Freezes well—just reheat 10–15 seconds in the microwave.

If you want, I can also give you a mini pecan pie muffin version with chocolate chips that’s extra indulgent. Do you want me to do that?