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