Description
These Pecan Pie Brown Sugar Muffins are a delightful treat combining the rich, caramel-like flavor of brown sugar with crunchy pecans. Moist and tender with a nutty topping, these muffins are perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- ¾ cup melted butter (cooled slightly)
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk
Nuts
- ¾ cup chopped pecans
- ¼ cup whole pecans for topping
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt until well combined.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter (make sure it’s cooled slightly), dark brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform.
- Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix to avoid dense muffins.
- Add Pecans and Milk: Fold in the chopped pecans and the milk or buttermilk gently until the batter is evenly mixed and slightly thick.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full. Top each muffin with 2 to 3 whole pecans for added crunch and decoration.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm for a soft, tender texture.
Notes
- To keep muffins moist, do not overmix the batter.
- Buttermilk adds a slight tang and tenderizes the crumb but can be replaced with regular milk.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- For a richer flavor, toast the pecans lightly before folding them into the batter.
- These muffins freeze well; thaw at room temperature or warm in a microwave before serving.
