Pecan Pie Muffins: A Delicious Twist on a Classic Dessert

Pecan Pie Muffins are a delightful twist on the classic dessert that many of us cherish during the holiday season. Imagine the rich, buttery flavor of pecan pie, but in a convenient, portable muffin form! These muffins not only capture the essence of the traditional pie but also offer a unique texture that is both moist and crumbly, making them a perfect treat for any occasion.

The history of pecan pie dates back to the early 19th century in the Southern United States, where pecans were abundant and became a staple in many households. Over the years, this beloved dessert has evolved, and now, with Pecan Pie Muffins, we can enjoy the same comforting flavors in a new and exciting way. People love these muffins for their sweet, nutty taste and the delightful crunch of pecans that adds a satisfying texture. Plus, they are incredibly easy to make, making them a favorite for busy bakers like myself. Join me as we dive into this scrumptious recipe that is sure to become a family favorite!

this Recipe

Ingredients:

• 1 cup all-purpose flour
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped
• 1/2 cup corn syrup
• 1/4 cup heavy cream

Preparing the Batter

Let’s get started on these delicious Pecan Pie Muffins! First, I like to preheat my oven to 350°F (175°C). This ensures that the muffins bake evenly and come out perfectly fluffy.

1. In a large mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
2. In another bowl, melt the unsalted butter in the microwave or on the stovetop. Once melted, let it cool slightly before adding it to the mixture. This prevents the eggs from cooking when added.
3. To the melted butter, add the eggs, vanilla extract, corn syrup, and heavy cream. Whisk these wet ingredients together until they are fully combined. The mixture should be smooth and creamy.
4. Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to dense muffins, and we want them light and fluffy!
5. Once the batter is combined, fold in the chopped pecans. This adds that delightful crunch and nutty flavor that makes pecan pie so special.

Preparing the Muffin Tin

While the batter is resting for a few minutes, let’s prepare the muffin tin. I like to use a standard 12-cup muffin tin for this recipe.

1. Line the muffin tin with paper liners or spray it with non-stick cooking spray. If you’re using liners, make sure they are well-fitted to the cups to prevent the muffins from sticking.
2. Using a ladle or a measuring cup, fill each muffin cup about 2/3 full with the batter. This allows enough room for the muffins to rise without overflowing.
3. If you have any remaining chopped pecans, sprinkle a few on top of each muffin for added texture and presentation.

Cooking Process

Now that our muffin tin is ready, it’s time to bake these beauties!

1. Place the muffin tin in the preheated oven and bake for 18-20 minutes. I usually set a timer for 18 minutes and then check for doneness.
2. To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. If it comes out with wet batter, give them a few more minutes.
3. Once baked, remove the muffin tin from the oven and let it cool in the pan for about 5 minutes. This makes it easier to remove the muffins without them falling apart.
4. After 5 minutes, carefully transfer the muffins to a wire rack to cool completely. This helps them maintain their texture and prevents them from becoming soggy.

Assembling and Serving

Now that our muffins are baked and cooled, it’s time to enjoy them!

1. These Pecan Pie Muffins are delicious on their own, but if you want to elevate them even more, consider serving them with a drizzle of caramel sauce or a dollop of whipped cream.
2. For a fun twist, you can also serve them warm with a scoop of vanilla ice cream on top. The combination of warm muffins and cold ice cream is simply divine!

3. Conclusion:

   In summary, these Pecan Pie Muffins are an absolute must-try for anyone looking to indulge in a delightful treat that combines the rich, buttery flavor of pecan pie with the convenience of a muffin. They are perfect for breakfast, a snack, or even a dessert, making them incredibly versatile. You can enjoy them warm out of the oven, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch. If you’re feeling adventurous, consider adding chocolate chips or a sprinkle of cinnamon to the batter for a unique twist. You could also experiment with different nuts or even a drizzle of caramel sauce on top for added sweetness. The possibilities are endless! I encourage you to give these Pecan Pie Muffins a try and share your experience with friends and family. I would love to hear how they turned out for you and any variations you decided to try. Trust me, once you take that first bite, you’ll understand why this recipe is a favorite in my kitchen. Happy baking! Print
   

   Pecan Pie Muffins: A Delicious Twist on a Classic Dessert

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   • Author: Maria
   • Total Time: 35 minutes
   • Yield: 12 muffins 1x

   Print Recipe

   Pin Recipe

   Description

   These Pecan Pie Muffins are a delightful twist on the classic dessert, combining the rich flavors of pecan pie into a fluffy muffin form. Perfect for breakfast or a sweet snack! Enjoy them warm or at room temperature, and feel free to customize with chocolate chips or other nuts.

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   Ingredients

   Scale 1x2x3x

   • 1 cup all-purpose flour
   • 1 cup brown sugar, packed
   • 1/2 cup granulated sugar
   • 1 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/4 teaspoon salt
   • 1/2 cup unsalted butter, melted
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 cup pecans, chopped
   • 1/2 cup corn syrup
   • 1/4 cup heavy cream

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a large mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.
   3. Melt the unsalted butter and let it cool slightly. Then add the eggs, vanilla extract, corn syrup, and heavy cream. Whisk until smooth.
   4. Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix.
   5. Fold in the chopped pecans.
   6. Line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
   7. Fill each muffin cup about 2/3 full with batter and sprinkle any remaining pecans on top.
   8. Bake for 18-20 minutes, checking for doneness with a toothpick.
   9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
   10. Serve warm or at room temperature, optionally with caramel sauce or whipped cream.

   Notes

   • Store any leftover muffins in an airtight container at room temperature for up to 3 days.
   • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
   • Feel free to add chocolate chips or other nuts for a different flavor profile!

   • Prep Time: 15 minutes
   • Cook Time: 20 minutes