Description
These muffins combine the rich flavor of classic pecan pie with the soft, fluffy texture of a muffin. The inside is tender and slightly gooey, while the top is caramelized with buttery pecans and syrup. They stay moist for days and taste even better the next morning.
Time & Yield
- Prep time: 15 minutes
- Bake time: 20–22 minutes
- Total time: ~35 minutes
- Yield: 12 standard muffins
INGREDIENTS (Measured Precisely)
Dry Ingredients
- 190 g (1½ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
Wet Ingredients
- 113 g (½ cup) unsalted butter, melted & slightly cooled
- 150 g (¾ cup) brown sugar, packed
- 2 large eggs, room temperature
- 80 ml (⅓ cup) whole milk
- 1 tsp vanilla extract
Pecan Pie Filling & Topping
- 120 g (1 cup) pecans, chopped (reserve some halves for topping)
- 60 ml (¼ cup) maple syrup or light corn syrup
- 1 tbsp granulated sugar
- 1 tbsp melted butter
- ½ tsp cinnamon (optional)
STEP-BY-STEP INSTRUCTIONS
1️⃣ Oven & Pan Preparation
- Preheat oven to 175°C / 350°F
- Line a muffin tin with paper liners or grease generously
- Lightly toast pecans for 5 minutes (optional but recommended for deeper flavor)
2️⃣ Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Whisking aerates the flour and ensures even rise.
Wet Ingredients
In a large bowl:
- Whisk melted butter and brown sugar until glossy
- Add eggs one at a time, whisking well
- Stir in milk and vanilla
The mixture should look smooth and thick.
Combine Batter
- Add dry ingredients to wet ingredients
- Fold gently using a spatula
- Stop mixing when no dry flour remains
Overmixing = dense muffins.
Make the Pecan Pie Mixture
In a small bowl, mix:
- Chopped pecans
- Maple or corn syrup
- Granulated sugar
- Melted butter
- Cinnamon
This creates the gooey pecan-pie texture.
Assemble Muffins (IMPORTANT STEP)
- Fill muffin cups ½ full with batter
- Add 1 heaping tablespoon of pecan mixture in the center
- Cover with more batter (almost to the top)
- Press a few pecan halves on top
Baking
- Bake for 20–22 minutes
- Tops should be golden and shiny
- The toothpick should come out slightly sticky, not wet
That sticky crumb means a gooey center.
Cooling
- Rest in the pan for 10 minutes
- Transfer to a wire rack
- Best served warm or slightly cooled
PRO TIPS (Bakery Secrets)
- Use brown sugar only — white sugar dries muffins
- Maple syrup gives a richer flavor; corn syrup gives a classic pecan-pie texture
- For extra moisture, replace 2 tbsp milk with heavy cream
- Add 1 tbsp cornstarch for a softer crumb (optional)
STORAGE & FREEZING
- Room temperature: 3 days, airtight
- Refrigerator: 5 days
- Freezer: 2 months (wrap individually)
Reheat 10 seconds in the microwave.
VARIATIONS
- Chocolate pecan muffins: add ½ cup chocolate chips
- Mini muffins: bake 12–14 minutes
- Bourbon pecan: add 1 tsp bourbon to the pecan mixture
- Gluten-free: use 1:1 gluten-free flour
Taste & Texture Result
✔ Moist crumb
✔ Sticky pecan center
✔ Crisp, caramelized top
✔ Tastes like pecan pie in muffin form