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
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- 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.
- 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.
- Add pecans to batter: Stir in the finely chopped toasted pecans evenly throughout the batter.
- Prepare pecan topping: In a small bowl, mix the pecan halves, brown sugar, and melted butter until all pecans are coated.
- 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.
- 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.
- 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
