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Gooey Brown Sugar Pecan Pie Muffins with Crunchy Streusel Topping

Close-up of a pecan pie muffin cut in half showing the moist interior and brown sugar pecan filling.

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Bake these portable muffins that capture the sweet, nutty flavor of classic pecan pie, complete with a gooey center and a crunchy brown sugar topping.

Ingredients

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  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Pinch of cinnamon (optional, for streusel)
  • Pinch of nutmeg (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, combine the chopped pecans, brown sugar, flour, salt, and any optional spices. Stir these dry ingredients to mix them well.
  3. In a separate bowl, lightly beat the eggs. Add the melted butter and vanilla extract to the eggs. Mix until the wet ingredients combine.
  4. Pour the wet mixture into the dry mixture. Stir the ingredients until they are just combined. The batter will be thick.
  5. Spoon the batter evenly into the prepared muffin cups, filling each cup about 2/3 full.
  6. Bake for 18 to 22 minutes, or until the tops look golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to finish cooling.
  8. Serve the muffins warm or at room temperature.

Notes

  • For a richer flavor, add a pinch of cinnamon or nutmeg to the dry ingredients before mixing.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.
  • If you are interested in structured eating, these are a good alternative to complex meal planning.

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