I first posted this recipe for Pecan Pie Muffins back in October of 2008. It’s been a family favorite for quite a long time! Hope you get to make it soon!
These decadently rich Pecan Pie Muffins have all the flavors and smells of a freshly baked Pecan Pie in muffin form. They are a beloved fall treat and perfect for breakfast, coffee breaks, church potlucks, or any other excuse you can come up with to make them!
The Ingredients You Will Need for this Pecan Pie Muffin recipe is:
- Brown sugar (I use dark brown sugar because I like a stronger flavor but you can use light or dark, whichever you prefer or have on hand).
- All purpose flour
- Eggs, butter
- Pecans
How To Make Pecan Pie Muffins Step by Step
- Place Brown Sugar, Flour, and chopped Pecans in a bowl.
- Stir this up until it’s mixed up good.
- Beat eggs in a bowl with a wire whisk until just foamy.
- Stir in cooled butter and beat again to combine.
Make sure your butter is melted and cooled. We don’t want it hot enough to cook the eggs.
- Pour the butter and egg mixture into your dry mixture.
- Mix all of that up with a spoon until just moistened.
Look at that! It smells and tastes like pecan pie at this point.
- Grease your muffin tin well (I used cooking spray) and if you use muffin papers, you still need to spray them.
Get More of The Muffins in Your Mouth and Not On the Tin
Make sure you don’t skip this step: Spray either the tin OR the papers, whatever you use has to be sprayed.
- Fill cups 2/3 full and bake at 350 for 20-25 minutes or until done.
OOOh how pretty!
Ring the bell and watch the stampede. Oh my goodness, are 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!
Printable recipe below!
Servings: 9 muffins
Calories: 338kcal
Ingredients
- 1 Cup chopped pecans
- 1 Cup brown sugar
- 1/2 Cup all purpose flour
- 2 eggs
- 1/2 Cup butter or margarine melted
Instructions
- Combine first three ingredients in a large bowl and stir to combine.
- Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until just moistened.
- Place baking cups in muffins pans and coat with cooking spray. Spoon batter into cups, filling 2/3 full.
- Bake at 350 for twenty to twenty five minutes or until done. remove from pans immediately.
Notes
Note that you are spraying either the tin OR the papers with cooking spray before adding your batter, whatever you use has to be sprayed.
Nutrition
Calories: 338kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
Thank you so much for reading SouthernPlate!
Know someone with a nut allergy? Try my Faux Pecan pie recipe!
Other Pecan Recipes you might enjoy:
Upside Down Cranberry Pecan Cinnamon Rolls
Just curious why the Pecan Muffins recipe doesn’t need baking powder or backing soda. Love your Bible readings.
Hey Linda! they are a dense, rich muffin, not meant to rise. Baking powder and soda are leavening agents and they would change that texture. Thank you for being here!
These are delicious!!