If you love the rich, buttery flavor of pecan pie, these muffins deliver that same sweet, nutty taste in a handheld breakfast or dessert. They have a crisp, caramelized top and a soft, tender center.
🛒 Ingredients
1 cup (120 g) all-purpose flour
1 cup (200 g) packed light brown sugar
1 cup (110 g) chopped pecans
2 large eggs, beaten
½ cup (115 g) unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
👩🍳 Instructions
Preheat the oven to 350°F (175°C).
Grease or line a 12-cup muffin tin.
In a large bowl, combine the flour, brown sugar, chopped pecans, and salt.
In a separate bowl, whisk together the eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
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