Pecan Pie Muffins

I hope my mother doesn’t read this post anytime soon. See, she has this cookbook that she uses. She has used it for years and years. She writes everything down in it and pulls it down for just about every meal she makes.
Well, I’m writing a food site now and as you can imagine, I wanted a good long gander at that cookbook. So, I finally talked her into letting me borrow it one weekend while she was going out of town on a quilting retreat. I had to basically swear on my life and the beloved memory of Howdy Doody that no harm would befall it. So I did – and I got it (and I still haven’t given it back!).
Now folks, my mother is a note taker, a serious note taker. She has this insane need to write down everything. This was handy as a child because there was ALWAYS a notebook somewhere in the house that had a page with your name on it and beneath that, every blessed thing you were getting for Christmas, right down to the stocking stuffers! This is also handy because thanks to this insane need of hers, I know all about this recipe!
This recipe is one that has long been talked about among Mama’s quilting group. Susie, one of our absolute favorite Yankees who mistakenly let it slip once that she and her husband used to refer to us as “magnolia mouths” in private – which we thought was a pretty darn cool term and have loved her ever since, is the one who introduced us to the wonders of a pecan pie muffin.
Oh, another sidenote (because you know how I love sidenotes), Susie is the absolute, end all, cleanest and most organized person on earth. Seriously. Martha Stewart would cower in shame if she saw Susie’s house. It is decorated perfectly and always looks like a Southern Living showroom, right down to the fresh flowers. Whats more, its always like that! You can drop in any time of day, any day of the year to find Susie’s house miraculously looking even better than it did the last time you saw it. I have no idea how she does it. However, I do know that I am absolutely not capable in any capacity of being the housekeeper that she is.
I can make her muffins and if I try, I bet I can even say her husband’s name with that cute accent of hers….”Baab” (Bob).

You will need: Brown sugar, all purpose flour, eggs, butter, and pecans. I used dark brown sugar because I wanted a stronger flavor but you can use light or dark, whichever you prefer or have on hand.
Place brown sugar and flour in a bowl.
Stir well.
Meet my new baby. This is my Hamilton Beach Big Mouth Food Processor.
Until I got this, I had NEVER owned or even used a food processor!!!
I LOVE MY FOOD PROCESSOR! I JUST got this so this is only the second time I have used it. I am going to do a tutorial on the amazing marmalade I made with it the first time I used it soon.
The opening is the largest available for commercial use – you can stick whole potatoes and tomatoes right in that thing! The cool thing is, Every part (except the base, of course) is DISHWASHER SAFE!
Its love, I swear, its love.
Oh, yeah, chop your pecans in that last step. Did you guess that I used my new food processor?
Add those to the dry ingredients and mix well.
Beat your eggs until foamy.
Pour in melted butter and stir to mix.
Make a well in the center of dry ingredients (this means just dig out a spot in the center) and pour liquid into bowl.
Mix all of that up until just moistened. Look at that! It smells and tastes like pecan pie at this point. I knew I was in for trouble when these puppies came out of the oven!
Grease your muffin tin well (I used cooking spray) and if you use muffin papers, you still need to spray them. Fill cups 2/3 full and bake at 350 for 20-25 minutes or until done.
Ring the bell and watch the stampede. Oh my goodness, were these ever good! If you want something different in a muffin, if you want a real treat, if you want to pamper yourself, EAT THESE!
Pecan Pie Muffins
Prep time
Cook time
Total time
Serves: 9 muffins
  • 1 Cup chopped pecans
  • 1 Cup brown sugar
  • ½ Cup plain flour
  • 2 eggs
  • ½ Cup butter or margarine, melted
  1. Combine first three ingredients in a large bowl, make a well in the center of the mixture.
  2. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until just moistened.
  3. Place baking cups in muffins pans and coat with cooking spray. Spoon batter into cups, filling ⅔?s full.
  4. Bake at 350 for twenty to twenty five minutes or until done. remove from pans immediately.

Thank you all for reading Southern Plate!!


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  1. Wanda says

    I have a friend that makes these in a mini-muffin pan. They are just one or two bites and absolutely delicious. She always brings these when our professional organization has an event where there are snacks. Yummy!

    • says

      Hey Jo and Christy!

      I wish I could tell you that you could but unfortunately, Splenda isn’t the best thing on earth to bake with. Substituting it in baked goods requires you experiment with extra wet ingredients and even then you will most likely have a tenderness issue with your final product. However, I’m sure there is always a way to modify, but it will likely take some trial and error (and I hate the error part as much as the next person!).

      Splenda is a great substitute for “wet” recipes such as custards, puddings, pie fillings, etc. I use it in my Homemade Banana pudding and sweet potato casseroles, in addition to most pies.

      I wish I had better news!!
      Thank you for reading though!!!
      Christy :)

      • Christy M. says

        Thank you for letting me know!! I need to go out and get some sugar now (only had Splenda!) Maybe I’ll do half and half as I’m diabetic and don’t want too much sugar, but love this recipe! 😉

  2. Lori Mosher says

    I had these muffins at our Sunday School Goodie Sunday and asked a lady what she called them, came home and typed it in the browser and picked your recipe. They are soooo good and taste just like the ones I wanted!! Thanks for sharing!

  3. Jo says

    Chrisi, This is one recipe I almost, but not quite, really wish I hadn’t found! They are sooooo delicious, easy and quick to make, and they disappear so quickly! Everyone loves them and I have to share the recipe with everyone I give the muffins to:)

    I can’t make just one batch at a time, have to make at least 4 batches at a time and make them all in mini muffins.

    These are keepers, for sure!

  4. says

    OH! MY! GOSH!!!! I just made these after a friend turned me on to them and 7your site. These are just evil, evil, EVIL good! Thanks so much for stealing your mom’s cookbook and posting this recipe! This is going in my “keeper” pile!!!!

  5. Maegen says

    I just made these muffins for a treat for my hubbie. Are the centers supposed to be a little gooey? They tasted perfect, and I baked them for 25 minutes. Just thought I’d ask. I’m not sure if I should’ve baked them a little longer.

  6. Mona G. says

    Christy, so you do not need to use baking powder or soda in these muffins ,right ???

    Can you use Self-Rising Flour ? This is usually all I ever use…..

    They look and sound delicious…..

  7. Tess says

    I baked these early one morning for a group of women who were coming over for coffee. The smell throughout the house smelled wonderful. I had to put them away until my friends arrived because my husband and daughter couldn’t stay out of them. I thought there would be leftovers for them but there wasn’t. I had to bake some more the next morning for my family. These are so easy and delicious and oh so perfect if you want that little taste of pecan pie in a muffin form.

  8. Pamela says

    My favorite muffin on earth! Yum. I even tripled the recipe and made a coffee cake! I used butter spray and it gave the outside a little bit of a crispy texture, Christy, don’t ever give back that cookbook (sorry Christy’s Mom, but, we don’t want to miss a thing.) Merry Christmas ya’ll.

  9. Judy Sage says

    I love everything “pecan” and these sound delicious. If I want to make the batter into cake squares/bars, what size pan is best for this recipe? Should I bake it longer til the center is done?
    P.S. I have this great vanilla Greek yogurt so a warm pecan cake square with a dallop of yogurt and a few chopped pecans for garnish sounds heavenly!!!!

    • says

      I have never done it that way. They are a little tricky to get done in the muffin tins so I would be hesitant to try it. IF I were to attempt it I would start by lowering the temperature by 20-25 degrees and extending the cooking time. It is going to take some trial and error on your part to get it right. Since I haven’t tried it I am afraid I can’t be of much help.


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