Crispy Pecan Pie Muffins
These easy Southern muffins pack all the gooey, crunchy joy of pecan pie into a portable treat with crispy caramelized tops and soft centers. Perfect for Thanksgiving, potlucks, or a cozy snack any time.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: Southern, American
Ingredients
Scale
- 1 cup chopped pecans (fresh or toasted)
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour (or 1:1 gluten-free blend)
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/4 cup whole pecan halves (for topping)
- Optional: 1/2 tsp ground cinnamon
- Optional: 1 tbsp pure maple syrup
Instructions
- Preheat oven to 350°F (175°C) and position rack in the center.
- Grease a 12-cup muffin tin generously or line with paper liners sprayed lightly with non-stick spray.
- Optional: Toast chopped pecans on a baking sheet for 5-7 minutes until fragrant, then let cool.
- In a medium bowl, whisk together flour, brown sugar, baking soda, salt, and optional cinnamon. Break up any brown sugar lumps.
- In a separate bowl, lightly beat eggs. Add melted butter, vanilla extract, and optional maple syrup. Whisk until smooth.
- Pour wet ingredients into dry ingredients. Add pecans. Fold gently with a spatula until just combined; batter will be thick and chunky.
- Divide batter evenly among muffin cups (about 2 heaping tablespoons per cup), filling each about 2/3 full.
- Press a whole pecan half onto each muffin and sprinkle a pinch of extra brown sugar on top if desired.
- Bake for 18-22 minutes, until muffins are golden, tops are caramelized, and a toothpick inserted in the center comes out mostly clean.
- Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack for at least 10 minutes to crisp up the tops.
- Serve warm or at room temperature. Enjoy!
Notes
For extra crispy tops, sprinkle turbinado sugar before baking. Toasting pecans adds depth but is optional. Muffins can be made gluten-free or dairy-free with simple swaps. If tops aren’t crisp, broil for 1 minute (watch closely). Muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14
- Sodium: 120
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: pecan pie muffins, Southern dessert, Thanksgiving, easy muffins, crispy muffins, nutty muffins, holiday baking, portable snack