Pecan Pie Muffins

Here’s a sweet, buttery Pecan Pie Muffins recipe that tastes just like pecan pie—no crust required.

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Pecan Pie Muffins

Makes 12 muffins

Ingredients

• 1 cup packed brown sugar

• ½ cup all-purpose flour

• 1 cup chopped pecans

• 2 large eggs

• ½ cup melted butter (cooled slightly)

• 1 tsp vanilla extract

• ¼ tsp salt

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease well.

2. Mix dry ingredients: In a bowl, combine brown sugar, flour, salt, and chopped pecans.

3. Mix wet ingredients: In a separate bowl, whisk eggs, melted butter, and vanilla.

4. Combine: Stir wet ingredients into dry ingredients just until mixed.

5. Fill muffin cups about ¾ full.

6. Bake 20–25 minutes, until tops are set and lightly golden.

7. Cool in pan 5 minutes, then transfer to a wire rack.

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Tips & Variations

• Extra pie flavor: Add ½ tsp cinnamon or a pinch of nutmeg.

• Maple twist: Replace 2 tbsp of butter with maple syrup.

• Mini muffins: Bake 12–15 minutes.

• Serving idea: Drizzle with caramel sauce or top with a dollop of whipped cream.

These are perfect for holiday breakfasts, potlucks, or a quick dessert.

If you’d like, I can also give you a gluten-free version or air fryer baking times.