Gooey Brown Sugar Pecan Pie Muffins with Crunchy Streusel Topping
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.
- Prep Time: 10 min
- Cook Time: 22 min
- Total Time: 32 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, combine the chopped pecans, brown sugar, flour, salt, and any optional spices. Stir these dry ingredients to mix them well.
- In a separate bowl, lightly beat the eggs. Add the melted butter and vanilla extract to the eggs. Mix until the wet ingredients combine.
- Pour the wet mixture into the dry mixture. Stir the ingredients until they are just combined. The batter will be thick.
- Spoon the batter evenly into the prepared muffin cups, filling each cup about 2/3 full.
- Bake for 18 to 22 minutes, or until the tops look golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to finish cooling.
- 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 40