Pecan pie muffins

Here’s a simple, buttery, and irresistibly rich Pecan Pie Muffin recipe — all the flavor of pecan pie, baked into a tender little muffin 🧁🥧

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🥮 Pecan Pie Muffins

Makes: 9–12 muffins
Prep Time: 10 minutes
Bake Time: 18–22 minutes

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Ingredients

• 1 cup chopped pecans

• 1 cup packed brown sugar (light or dark)

• ½ cup all-purpose flour

• 2 large eggs

• ½ cup (1 stick) unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

• Pinch of salt

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Instructions

1. Preheat oven:
   Set to 350°F (175°C). Grease or line a muffin tin with paper liners (these muffins can stick, so greasing well helps).

2. Mix dry ingredients:
   In a medium bowl, stir together pecans, brown sugar, flour, and salt.

3. Mix wet ingredients:
   In another bowl, whisk eggs, melted butter, and vanilla until smooth.

4. Combine:
   Pour the wet ingredients into the dry mixture. Stir just until everything is moistened — the batter will be thick and sticky.

5. Fill muffin cups:
   Spoon batter into muffin cups, filling each about ⅔ full.

6. Bake:
   Bake for 18–22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.

7. Cool and serve:
   Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack. They’re delicious warm or at room temperature!

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Tips & Variations

• 🍯 Extra gooey: Add 1–2 tablespoons of corn syrup or maple syrup to the wet ingredients.

• 🍫 Chocolate twist: Stir in ¼ cup mini chocolate chips.

• 🧈 Serving idea: Serve warm with a pat of butter or drizzle of caramel sauce.

• 🧊 Storage: Keep in an airtight container at room temp up to 3 days, or freeze up to 2 months.

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Would you like me to give you a mini version (bite-size pecan pie muffins for parties or gifting)?