Pecan Pie Muffins
These delicious Pecan Pie Muffins combine the rich flavors of classic pecan pie in a convenient muffin form. Perfect for breakfast or as an indulgent snack, these muffins are sweet, nutty, and oh-so-satisfying.
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup pecans, chopped You can substitute with walnuts or other nuts if desired.
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, beat the eggs, then whisk in the melted butter, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chopped pecans.
- Fill each muffin cup about ¾ full with the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
You can substitute the pecans with walnuts or other nuts if desired.
To elevate the flavor, consider adding a touch of maple syrup to the wet ingredients.
For extra sweetness, drizzle with a simple glaze made of powdered sugar and milk after baking. Enjoy your tasty pecan pie muffins!