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Pecan Pie Brown Sugar Muffins Recipe

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4.5 from 121 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  8. 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.
  9. 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.
  10. 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

Find it online: https://bitesizedbenny.com/pecan-pie-brown-sugar-muffins-recipe/