When those cozy fall baking cravings hit, there’s just nothing quite like the nostalgic delight of pecan pie to scratch that itch. But what if I told you there was a way to enjoy all those bubbling, caramelized pecan and gooey filling flavors in conveniently poppable, portable form? Enter: Pecan Pie Muffins!
These heavenly hybrids are the genius solution when you can’t decide between the sticky sweetness of pecan pie or the hand-held satisfaction of a tender muffin. One bite and you’ll experience the best of both indulgent worlds – the muffin-y exterior giving way to a molten pecan pie center that’s utterly irresistible.
Unlike finicky pies, these pecan pie muffins are an absolute breeze to whip up. You just need 5 simple ingredients that you likely already have in your pantry – butter, eggs, flour, brown sugar and plenty of those glorious crunchy-sweet pecan morsels. Give them a quick stir, scoop into your muffin tin and you’re basically there!
As the muffins bake up, those pecans get toasty while the brown sugar forms a luscious syrup that infuses every bite with sticky, caramelized richness. The edges turn delightfully crispy-chewy while the centers stay supremely gooey and molten. You get the caramelized flavor intensity and sheer decadence of pecan pie but in adorable individual-sized portions.
While nothing beats a scoop of creamy vanilla ice cream for serving up these piping hot beauties, I also adore them at room temperature for ultimate snacking ease. They make for a spectacular addition to fall brunches, Thanksgiving feasts or any occasion that begs for something sweet, nostalgic and über craveable.
For me, what seals the deal on these pecan pie muffins is how much darn easier they are to eat than their pie counterpart. No plates, forks or serving knives required – just peel back that muffin liner and go to town! You get all the sticky sweet payoff with zero messiness. Although good luck not ending up with at least a few stray pecan bits on your shirt…
I also love being able to easily stash these muffins away for snacking throughout the week or popping a few in lunch boxes when the pecan pie cravings strike. That insanely decadent, bourbon-laced pecan pie essence infused into every tender, molten morsel.
While they may be a mishmash of two beloved classics, these pecan pie muffins honestly give both their predecessors a run for their money in sheer addictiveness and crowd-pleasing appeal. They’re the ultimate autumnal baking project – deliciously simple to whip up, perfectly portable and unabashedly indulgent in the very best way.
Pecan Pie Muffins
Ingredients:
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softened
- 2 large eggs, beaten
Instructions:
- Preheat oven to 350°F and generously grease a muffin tin (nonstick spray or Baker’s Joy).
- In one bowl, stir together the brown sugar, flour, and pecans.
- In another bowl, whisk together the softened butter and eggs until combined.
- Pour the egg mixture into the dry ingredients and stir just until no dry streaks remain. Do not overmix.
- Divide the muffin batter between the prepared cups, filling them about 2/3 full.
- Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size until puffed and just set at the centers.
- Allow to cool for 5 minutes, then use a butter knife to help release the muffins from the pan.
- Serve the pecan pie muffins warm, at room temperature or reheat briefly before enjoying.
Notes:
- Be sure to grease the muffin tin very well to prevent sticking.
- For easy removal, consider using parchment paper liners.
- Let cool 5-10 minutes before trying to remove from the pan.
- Store leftovers airtight at room temperature for 3-4 days or freeze for longer storage.
These luscious pecan pie inspired muffins are sheer portable, snackable perfection! Perfect for fall baking cravings.
