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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" or



the flavor will be missing.

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


•  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






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.  

*My recipe for vanilla

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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