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The Ultimate Gooey Pecan Pie Muffins: Capture Classic Holiday Flavor in a Fluffy Treat

A close-up of a pecan pie muffin with a bite taken out, showing the moist interior and sticky, glazed pecan topping.
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Make these easy Pecan Pie Muffins to get the rich, gooey flavor of Southern pecan pie in a convenient, handheld breakfast or dessert format. These muffins feature a tender base and a sweet, crunchy pecan topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon lemon juice, let sit 5 minutes)
  • 1 cup chopped pecans, divided
  • 1/2 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy. This step is key for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry. Mix only until just combined; do not overmix.
  6. Gently fold in 1/2 cup of the chopped pecans into the batter.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Prepare the gooey topping: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, melted butter, 1 egg, and 1/2 teaspoon vanilla extract until smooth.
  9. Pour about one teaspoon of the pecan pie filling mixture over the top of the batter in each muffin cup.
  10. Sprinkle the remaining 1/2 cup of chopped pecans over the filling layer.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin cake part (avoiding the gooey center) comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a fudgier texture, you can substitute the buttermilk with plain Greek yogurt thinned slightly with milk.
  • If you are planning your weekly meals, these muffins are a great addition to your meal planning for a sweet treat.
  • Toasting the pecans slightly before adding them to the batter or topping enhances their flavor.

Nutrition

Find it online: https://blissbatter.com/pecan-pie-muffins-recipe/