Description
These Pecan Pie Brown Sugar Muffins blend the rich, buttery sweetness of pecan pie with the tender crumb of classic muffins. Featuring a moist batter infused with cinnamon and brown sugar, each muffin is topped with a crunchy pecan and brown sugar crumble, making them perfect for breakfast or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 2 tsp vanilla extract
Pecan Topping
- 1 cup finely chopped pecans
- ½ cup whole pecan halves
- ¼ cup brown sugar
- 2 tbsp melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking the muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- Cream Butter and Sugar: In a large bowl, mix the melted butter and light brown sugar until smooth and well incorporated.
- Add Wet Ingredients: Beat in the eggs, sour cream, whole milk, and vanilla extract to the butter and sugar mixture, stirring until fully combined.
- Combine Dry and Wet: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, ensuring not to overmix to keep the muffins tender.
- Prepare Pecan Topping: In a small bowl, mix the finely chopped pecans, brown sugar, and melted butter to create the topping mix.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling them about three-quarters full. Sprinkle the pecan topping over each and press a whole pecan half on top for decoration.
- Bake the Muffins: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool: Let the muffins cool in the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to prevent dense muffins; fold until just combined.
- For a dairy-free version, substitute sour cream and milk with coconut yogurt and almond milk.
- Ensure the pecan halves are pressed firmly on top to keep them intact during baking.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; thaw at room temperature and warm slightly before serving.
