Pecan Pie Brown Sugar Muffins Recipe

Introduction

Pecan Pie Brown Sugar Muffins are soft, moist, and bursting with the warm flavors of brown sugar and toasted pecans. Topped with a buttery pecan crumble, these muffins give you all the cozy taste of pecan pie without any fuss. They’re perfect for breakfast, brunch, or a comforting afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 2 large eggs
• ½ cup sour cream (or full-fat Greek yogurt)
• ½ cup whole milk
• 2 teaspoons vanilla extract
• 1 cup finely chopped pecans (lightly toasted)
• ½ cup whole pecan halves
• ¼ cup brown sugar, packed (for topping)
• 2 tablespoons melted butter (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: In a large bowl, mix the melted butter and brown sugar until smooth and glossy.
4. Step 4: Add the eggs, sour cream, milk, and vanilla extract to the butter mixture. Whisk until fully combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture. Mix just until combined—do not overmix.
6. Step 6: Stir in the chopped pecans.
7. Step 7: In a small bowl, combine the pecan halves, brown sugar, and melted butter for the topping until the pecans are coated.
8. Step 8: Fill each muffin cup about ¾ full with batter. Sprinkle the topping evenly over the muffins and gently press one pecan half on top of each muffin.
9. Step 9: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

Tips & Variations

• Toast pecans at 350°F for 5–7 minutes before chopping for a deeper, nuttier flavor.
• Be careful not to overmix the batter to keep the muffins soft and fluffy.
• Substitute almond or oat milk for a dairy-free version.

Storage

Store muffins at room temperature in an airtight container for 2–3 days, or refrigerate for up to 5 days. To freeze, place muffins in an airtight container or freezer bag for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, you can substitute walnuts or almonds if you prefer. Toasting them before adding will enhance their flavor.

What if I don’t have sour cream?

You can use full-fat Greek yogurt or buttermilk as a substitute for sour cream to keep the muffins moist and tender.

Pecan Pie Brown Sugar Muffins Recipe

---

★★★★★

4.5 from 94 reviews

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

Pin Recipe

Print Recipe

Description

Pecan Pie Brown Sugar Muffins are soft, moist, and packed with warm brown sugar flavor and crunchy pecans. These muffins feature a buttery crumble topping and a bakery-style texture, perfectly capturing the cozy flavors of pecan pie without the need for a crust. They make an ideal treat for breakfast, brunch, or alongside your afternoon coffee.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• ½ cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 2 large eggs
• ½ cup sour cream (or full-fat Greek yogurt)
• ½ cup whole milk
• 2 teaspoons vanilla extract

Add-Ins

• 1 cup finely chopped pecans (lightly toasted)

Pecan Topping

• ½ cup whole pecan halves
• ¼ cup brown sugar, packed
• 2 tablespoons melted butter

---

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Combine wet ingredients: In a large bowl, mix melted butter and light brown sugar until smooth and glossy. Then, add eggs, sour cream, whole milk, and vanilla extract, whisking until fully combined.
4. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture carefully, mixing just until incorporated to avoid overmixing which can toughen muffins.
5. Add pecans to batter: Stir in the finely chopped toasted pecans evenly throughout the batter.
6. Prepare pecan topping: In a small bowl, mix the pecan halves, brown sugar, and melted butter until all pecans are coated.
7. Fill muffin cups and add topping: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the pecan topping evenly over each muffin, then gently press one pecan half on top of each for decoration.
8. Bake the muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature for best flavor and texture.

Notes

• Toast pecans at 350°F for 5–7 minutes ahead of time to deepen their flavor and enhance crunch.
• Do not overmix the batter; overmixing can create dense, tough muffins rather than soft and fluffy ones.
• Store muffins at room temperature for 2–3 days, refrigerate up to 5 days, or freeze in an airtight container for up to 3 months.
• For a dairy-free option, substitute whole milk with almond or oat milk and use a suitable butter alternative.

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

Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, brunch recipes, American dessert muffins