Pecan Pie Muffins
These moist muffins capture the rich, nutty flavor of pecan pie, enhanced with warm cinnamon and finished with a sweet, buttery glaze.
Pecan Pie Muffins
Ingredients (Muffins)
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 ½ tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 ½ tsp |
| Unsalted butter, softened | ½ cup (1 stick) |
| Light brown sugar, packed | ¾ cup |
| Granulated sugar | ¼ cup |
| Large eggs, room temperature | 2 |
| Pure vanilla extract | 1 tsp |
| Buttermilk (or milk + 1 tbsp vinegar) | ¾ cup |
| Chopped pecan halves (plus extra for topping) | 1 ½ cups |
Ingredients (Buttery Glaze)
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | ¼ cup (½ stick) |
| Light brown sugar, packed | ½ cup |
| Heavy cream or milk | 2 tbsp |
| Vanilla extract | ½ tsp |
| Pinch of salt | 1 |
How to Make Pecan Pie Muffins
Step 1: Prep and Preheat
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Step 3: Mix Wet Ingredients
In a large bowl, beat the softened butter with brown sugar and granulated sugar for 2–3 minutes, until light and fluffy. Add eggs one at a time, then mix in vanilla until smooth.
Step 4: Combine & Fold
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined. Fold in chopped pecans.
Step 5: Fill Muffin Cups
Divide the batter evenly among the muffin cups. Press 2–3 extra pecan halves on top of each muffin.
Step 6: Bake
Bake 18–22 minutes, until a toothpick comes out clean and edges are golden. Cool in the pan for 5 minutes, then transfer to a wire rack.
Step 7: Drizzle with Glaze
In a small bowl, whisk together melted butter, brown sugar, heavy cream, vanilla extract, and a pinch of salt until smooth. While muffins are still warm, spoon or drizzle the glaze over the tops.
