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Best Pecan Pie Muffins

This is another one of those recipes that I've had around for a

 

 

long time and bring it out when I'm in the mood to bake.  And

 

 

right now I have an excess of pecans so muffins it is!  I like to use

 

 

vanilla* in this recipe because it compliments the flavor of the

 

 

pecans.  And it smells so good when baking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Another thing I do with muffins (and cupcakes) is grease the paper

 

 

muffin cups.  I despise trying to peel off the paper and end up leaving

 

 

the best part.  You can toast the pecans beforehand if you choose. 

 

 

Just make sure they're not "over toasted".

*Our vanilla extract recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pecan Pie Muffins

 

Preheat the oven to 350°F.  Prepare 12 muffin cups.

Ingredients

 

•  1½ cups light brown sugar, packed

 

 

•  ¾ cup all-purpose flour

 

 

•  1 cup salted butter, softened

 

 

•  3 eggs, beaten

 

 

•  1½ tsp vanilla*

 

•  3 cups chopped pecans

 

 

Instructions

 

 

 

1.   In a small bowl, mix the flour and brown sugar together. In a large

 

 

     bowl, beat the eggs, butter and  vanilla together until thoroughly

 

 

     combined.  Stir in the flour mixture just until combined; fold in

 

 

     pecans.

 

 

2.  Scoop the batter into the prepared muffin cups, top with a pecan

 

 

     half.  Bake for 15 to 20 minutes until golden brown.  

Our Pecan Pie Muffins are the best and taste just like Southern pecan pie.
Our Pecan Pie Muffins before baking.
Our Pecan Pie Muffins fresh out of the oven!
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Before Baking  

After Baking

Our Pecan Pie Muffins are the best and taste just like Southern pecan pie.
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