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Gooey Brown Sugar Pecan Pie Muffins

A close-up shot of a pecan pie muffin cut in half, showing the moist interior and sticky pecan topping.
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Make these easy Pecan Pie Muffins that taste like the classic dessert. They feature a moist texture and a rich, nutty flavor perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, plus 1/2 cup whole or large pecan halves for topping
  • 1/4 cup corn syrup (or maple syrup for an alternative)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the brown sugar and softened butter until light and fluffy.
  4. Beat in the 2 eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Fold in the 1/2 cup of chopped pecans.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Prepare the pecan pie topping: In a small bowl, whisk together the corn syrup, granulated sugar, egg yolk, and salt until smooth.
  9. Spoon about 1 teaspoon of the pecan pie filling mixture over the top of the batter in each muffin cup. Gently press a few pecan halves onto the top of each muffin.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin (avoiding the gooey topping) comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, toast the chopped pecans lightly before folding them into the batter.
  • If you prefer a less sticky topping, you can reduce the corn syrup slightly, but this affects the classic gooey texture.
  • These muffins are best eaten within two days for optimal moistness.

Nutrition

Find it online: https://pureplatepath.com/pecan-pie-muffins-recipe/