Pecan Pie Brown Sugar Muffins Recipe
Introduction
These pecan pie brown sugar muffins are a delightful treat, combining the warm flavors of cinnamon and brown sugar with crunchy pecans. Perfect for breakfast or an afternoon snack, they offer a moist crumb and a sweet, nutty topping that mimics the taste of classic pecan pie.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Step 3: In a large bowl, combine the melted butter and brown sugar until smooth.
- Step 4: Add the eggs, sour cream, milk, and vanilla extract to the wet mixture and stir until fully incorporated.
- Step 5: Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- Step 6: In a small bowl, stir together the chopped pecans, 1/4 cup brown sugar, and 2 tablespoons melted butter for the topping.
- Step 7: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Step 8: Spoon the pecan topping over each muffin and gently press a pecan half onto the top of each.
- Step 9: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.
Tips & Variations
- For extra flavor, toast the pecans before chopping to bring out their natural oils.
- You can substitute Greek yogurt for sour cream to lighten the muffins while keeping moisture.
- Add a pinch of nutmeg along with cinnamon for a warmer spice profile.
- If you like a sweeter muffin, drizzle a simple glaze made from powdered sugar and milk over cooled muffins.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. Reheat frozen muffins in the microwave for 20-30 seconds before serving for a fresh-baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different nuts instead of pecans?
Yes, walnuts or almonds can be substituted for pecans if preferred, though the flavor will be slightly different.
Can I make these muffins gluten-free?
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results.
PrintPecan Pie Brown Sugar Muffins Recipe
These Pecan Pie Brown Sugar Muffins are a deliciously moist treat featuring a rich brown sugar and butter base, enhanced with cinnamon and sour cream for tenderness. Topped with a crunchy pecan and brown sugar mixture and a whole pecan half, these muffins offer a perfect balance of sweetness and nutty flavor, ideal for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Topping
- 1/2 cup finely chopped pecans
- 1/4 cup whole pecan halves
- 1/4 cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a large bowl, stir the melted butter and light brown sugar together until the mixture is smooth and creamy, creating a rich base for the batter.
- Add eggs and dairy: Incorporate the eggs, sour cream, milk, and vanilla extract into the butter and sugar mixture, stirring until fully combined for a moist and flavorful batter.
- Combine wet and dry mixtures: Gently fold the dry ingredients into the wet ingredients just until combined to avoid overmixing, which can make muffins tough.
- Prepare pecan topping: In a small bowl, mix the finely chopped pecans, brown sugar, and melted butter to create a crunchy and sweet topping for the muffins.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Add topping and pecan halves: Spoon the pecan topping over each muffin, then gently press a whole pecan half onto the top of each for an attractive finish and added crunch.
- Bake the muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool muffins: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure muffins stay tender and fluffy.
- If you prefer a sweeter topping, feel free to sprinkle additional brown sugar before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To easily remove muffins, allow them to cool completely before taking out of the liners.
Keywords: pecan pie muffins, brown sugar muffins, pecan muffins, breakfast muffins, cinnamon muffins, nutty muffins
